Asparagus, Mint and Lemon Risotto…adulterated fromjamieoliver.com
It’s Autumn and it’s time to eat asparagus. It’s Autumn and it’s time to eat a delicious, fresh , minty , lemony risotto. Thank you Jamie.
For the risotto you need for 10 models and 4 hungry men and 6 fashionista:
1 litre/1¾ pints vegetable or chicken stock
2 tablespoons olive oil
1 tablespoon butter
1 large onion, peeled and finely chopped
4-5 sticks of celery, trimmed and finely chopped
600g/1lb 6oz risotto rice
250ml/9fl oz vermouth or dry white wine
2 bunches of asparagus, woody ends removed and discarded
700ml hot vegetable or chicken stock
100g butter
1-2 handfuls of freshly grated Parmesan cheese, plus a block for grating later
A bunch of fresh mint, leaves picked and finely chopped
zest and juice of 2 lemons
¼ preserved lemon chopped
sea salt and freshly ground black pepper
Designer extra virgin olive oil
- Climb out of your new Celine wedges.
- Toss on your favorite new Lanvin jumpsuit
- Let your feet do the walking to the fridge.
- Pour a lovely wine and sip in a lady like manner.
- Finely chop your asparagus stalks into short stalks keeping the tips whole. Think a French manicure.
- Then start making your basic risotto recipe. You know how to do that non? If not read on…
- Chop the celery and onion into tiny chic pieces as small as a jewel on a Marni wallet
- Chop up the mint and zest the lemon.
- Chop up the preserved lemon in to squishy.
- Bring the stock to a simmer in a saucepan.
- Toss the non designer olive oil and butter in another separate large pan, throw in add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft as an Hermes cashmere scarf.
- Add the rice (it will sizzle so watch out for the Lanvin) and turn up the heat.
- Don’t let the rice or vegetables catch on the bottom of the pan, so keep it moving. No burning bits please.
- Quickly pour in the vermouth or wine. Into the risotto not into your glass.
- You will smell the alcohol immediately and you will smile and take a deep breathe. Keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume. A bit like Chanel 19.
- Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next.
- Turn the heat down to low so the rice doesn’t cook too quickly, otherwise the outside of each grain will be stodgy as your thighs and the inside hard and nutty as lady GaGa. (you don’t want to cook it too slowly either, or it will turn into rice pudding!)
- Toss in ladlefuls of stock until it has all be absorbed into rice. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side for a little rest and Zen moment.
- Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips.
- Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed.
- Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked.
- You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape like a Birkin bag but be soft, creamy and oozy like a squishy Gucci bag. The overall texture should be slightly looser than a Chanel jacket
- Turn off the heat, beat in your butter and toss in the Parmesan, mint, preserved lemon and almost all the lemon zest and all the juice.
- Check the seasoning and add salt and pepper if needed.
- Put a lid on the pan and leave the risotto to rest for a minute.
- Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table. This is for eating not just as an accessory
- Divine !
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