Daffodils, warmer weather (occasionally … ), longer days, and spring vegetables arriving in the shops. Things are definitely looking up, at least in our kitchen if nowhere else.
Wine Suggestion: The asparagus cried out for the Höpler Grüner Veltliner lurking in the fridge waiting for spring to arrive. GV is one of the few varieties to work with asparagus and this dish isn’t shy of their flavours so a good match. Crisp pear and zesty lemon flavours overlay the hints of characteristic white pepper umami savouriness; this is so clean and vibrant it shouts the beginning of the season.
Asparagus, wild garlic & Gorgonzola risotto – serves 3
- a bunch of asparagus, snap off and discard the woody ends
- 1.5 litres of vegetable stock
- 40g butter and 25g of cold diced butter
- 1 small onion, finely chopped
- 250g superfino carnaroli rice
- 60ml dry white wine
- 40g Parmesan, grated
- 60g Gorgonzola
- a small handful of wild garlic leaves, finely chopped
Remove the tips from the asparagus and chop the stems into 3cm pieces.
Blanch the tips in a pan of salty boiling water for 2 minutes, then drain and set aside.
Bring the stock the boil, then turn down and keep it at a bare simmer.
Melt 40g butter in a heavy-based pan, add the onion and asparagus stalks, then cook gently until the onion is soft and translucent, but not coloured.
Turn the heat up a little and add the rice. Stir for a couple of minutes until warm and coated with the butter and onion.
Add the wine and allow it to bubble up and almost disappear, then start adding the stock a ladle at a time. Keep stirring and only add more stock when the previous ladleful has been absorbed. Start tasting the rice after about 15 minutes, you want it to be soft but still with a little bite in the centre.
Remove the pan from the heat and beat in the cold butter, Parmesan, 20g of the Gorgonzola and the wild garlic. Season to taste, then ladle into warm bowls and garnish with the asparagus tips and the rest of the Gorgonzola.
(Original recipe from Made at Home by Giorgio Locatelli, 4th Estate, 2017.)
Jono & Jules do food & wine 