Asparagus Risotto, Baumard Savennières.

Epicurean Exploits - Food and Recipes
1

My wife and our house-guest were touring New York City today, but I had to teach, so when I got home I decided to try an asparagus risotto. I had some Carnaroli rice, and used mostly chicken broth with a touch of beef broth. We had some fat asparagus, nice and fresh, so I cut off the tips, and cut the stems laterally into quarters (lengthwise) and then in thirds. I blanched the pieces for about 90 seconds and then put into ice water. We had cooked an ear of corn that was left over, so I cut off the kernels to add, and I made “tomato diamonds” – a concept from Thomas Keller – to give some color. I added some good saffron (brought back from Tehran by my neighbors) to color the asparagus water. And I minced up a couple of slices of good prosciutto for a little extra flavor kick.

The Carnaroli was rather thirsty and used all the broth plus all the asparagus water, everything I had on hand. It plumped up and was really quite beautiful and golden from the saffron. Just before serving I stirred in the mantecare, butter and grated Parmigiano stravecchio, and the blanched asparagus pieces, plus the corn and tomato diamonds. Tore up some arugula and daikon sprouts on the top of each serving (in rim soups).

Served with a Savennières – the 2003 Baumard Trie Spécial, which was sweet and rich and a good match with the vegetable flavors. I really enjoy Savennières, and if I haven’t had it a while you could say I get a true Savennière itch.

The recipe I came up with was a variation on the one in the URL below. And before I made it I had to walk to the store for more shallots.

2

Great recount of your cooking adventure, Frank. Thanks. Love a nice Baumard Savennières, BTW. Should pick up more when I come across it!

You have given me inspiration for yet another summer meal using fresh produce.

3

Thanks Nancy – the recipe (in the URL) uses a rather high proportion of asparagus to rice but it worked very well, the blanched asparagus gave it moisture and a nice texture.

I got the idea for how to treat the asparagus stalks from the salad below, asparagus, avocado, and crab meat salad. You actually shave the stalks with a vegetable peeler, to get long thing slices, and blanch very briefly. This salad is just wonderful, well worth trying.

(PS will NOBODY notice my horrible pun???)

[wink.gif]

4

Love the food. Wine not so much…

Makes me want to have risotto and it is 8:30 am.

5

So, what would you have paired with this Paul?

I thought “red” but it was pretty delicate with the saffron and asparagus. The last risotto I made was with a pile of dried porcini and beef broth, very robust, and red was the only choice.

Maybe a Rias Baixas, Albariño?

This was enough of a success that I am pretty sure to make it again. I liked the match, myself, but I am glad to make improvements.

6

Got it- nice… [winner.gif]

Perhaps better paired with a Marilyn Merlot?

7

I noticed the “itch” comment. Sorta took it as a yen for something or an itch that must be scratched! [whistle.gif]

8
9

Ah, you don’t want to tire of your marriage! Tom Ewell was memorable in the movie. He used to summer in Southampton back in the day.

10

Nancy, what wine would you pour with Asparagus Risotto?

11

How about Point Concepcion Rose of Pinot Grigio??? Perfect pairing.

12

I see Todd mentioned Pt. Conception. I have one more rose’ in my stash if memory serves.

I can see the Sav, but asparagus calls out for Gruner Veltliner, of course! Otherwise, dry whites (Sav Blanc).