Asparagus and Morel Risotto is a perfect spring, early summer dish. The seasonal timing is critical, just as morels are starting to be seen in the Hollywood Farmer's Market, asparagus is beginning to fade from its peak.
We took our basic risotto recipe: Risotto con Luganeg, Risotto with Pork Sausage from The Cuisine of Venice & Surrounding Northern Regions by Guisti-Lanham Dodi. We eliminated the pork sausage and replaced with the asparagus and morels. You can read the recipe in our blog of: April 21, 2009. Click the date to get the recipe.
Once again we used our own Frozen Chicken Broth. Just a reminder, whenever you make a chicken, throw the carcass in a pot, cover with water add some onion, carrot, etc and simmer for a few hours. Strain the liquid and you have great chicken stock to freeze for future use.
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