SPRING TIME RISOTTO!!!

Spring has sprung!

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I love reoto. First of all, you use about quarter of onions. Cut them very very very very fine. Spring in hair with the onions. Yes. Goette. Chop them length way. Now one sto celery. Remove a stringy bit. Chop it. Smell the flavor. The aroma is incredible. So, I’m going to use 10 asparagus. Remove it. The top of the asparagus and keep them on the side. Cut them a small pieces. Last not the least, fresh peas. It’s so beautiful. But if you don’t have a fresh one, do not worry. Use frozen peas. I’m going to bring this pot here because it’s quite hot. Just a knob of a butter. Fantastic. Look at that. Then I use a very good olive oil. A tablespoon. Now you got this beautiful combination of a butter and a boil. Let’s start the cooking. Tanya straight in. Get the celery. Now sweat not to burn. Now we need to get the rice. I cook for about four. So I use four handful of rice. Stir the rice in. Yes. Oh, that is fantastic. You cook it for about a minute and then you get a good wine. Remember white wine, the wine you drink it is the wine you have to cook it. There is no such a thing of a cooking wine. She put about half a glass of a wine inside. The music. This is what I’m talking about. The music is unbelievable. Now the alcohol evaporated. The lovely flavor of the grapes stays inside the pots which is incredible. Then make sure you have a very hot stock. You just put one ladle. Chicken or vegetable stock. It’s perfect for about four people. You need about a little and a half. And now is the time. I put the goette inside. I get the asparagus. Just put them inside. Give me a quick stir. You have one lle or two lle of stock. Turn the gas down and keep stirring. You have to keep stirring it. You always have to make sure that you use wooden spoon, not metal spoons. Because if you use metal spoons, when you stir the rice, you actually break the rice. When you do with wooden spoon, you caring the rice. You give me that lovely flavor. You see now because I stir it, the grains of rice touch the other one and become very, very, very, very creamy. And finally now lovely fresh piece. Use about one generous end food. Stir it. You can see it’s start to dry up. So it is the time now to put a more stock inside. It’s ready. Let me just turn it off. Look at that cream inside. Incredible. All the vegetable which I put inside that released that fantastic beautiful flavor and the rice took all like a sea and you notice it how many reing go inside the sea and the sea never say enough and this is what the rice is doing all the flavor you can put them inside this is why it’s good then asparagus because those are so tender you don’t need to cook little knob of a butter. Just cut them in small pieces. Couple of tablespoons grated of parmesan. I give it a lovely cheesy flavor. Put them all together with such a joy. Now, zest of lemon smell is incredible. Look, just a little bit. Do not overdo it. Mint. Mint make everything spring. very very small. Straight in because I left for an extra second. I need to put a little bit more of a stock. This is so beautiful. Oh my goodness. Look at that creaminess. Grated it over Parmesan olive oil. Just a little touch mint. And this is the perfect spring risoto. The mint with the lemon zest. Let me tell you what this feel like to be in a garden full of flower, full aroma. You can actually smell birds sinking all over and vegetables all over. You open up your eyes and then you look at a vegetable and you say, “Oh my, you here, but I’m eating it.” If there is something better in the world, I don’t want to know. And this is the spring time of rotto.