I wanted the rice to take on a green colour, so after researching countless recipes online, I opted for blanching trimmed and chopped stems, then plunging then into an ice bath to maintain the bright green colour. Next, I blended them into a purée to add towards the end of cooking the rice. The water from the blanching I used to make the chicken broth the rice is cooked in. The tips I cooked until just tender and threw them on top once the risotto was done. The dish in the picture also included bacon pieces.
I usually use olive oil to soften the onions but this time I used butter, which together with adding the parmesan at the end, produced a wonderful creamy texture.
I'm confident that I can now add this to my repertoire, along with versions made with red wine and beetroot, cherry tomatoes and basil, mushrooms, and the seafood staple.
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