Just a quick Peas and Asparagus risotto for the Summer.
Sweat onions and parch the rice. I made Dashi Stock to cook the rice. Slowly ladle in stock so rice cooks. Once the rice reaches 80 percent doneness. Add the peas and asparagus. Risotto should be about done when you finish with butter, parm, and creme fraiche.
Okay, so apparently peas and asparagus are in season, which means it’s legally required that I make risotto. Step one, chop the things you like, then sauté, aka make everything like a snitle. After parching the rice, slowly pour in broth. Stir it like your life depends on it because it kind of does. You stop stirring, the resort gods get angry. And add the green stuff so your conscience doesn’t judge you. And here’s a slow-mo chef moment. Finish with butter, parm, and creme fresh because we’re not monsters. And boom. Risoto. Fancy, seasonal, slightly chaotic, but just like me. Someone please cue four seasons.