Rec: Spring Risotto...this was so good, but I had a real problem trying to make the asparagus and
spinach puree. The directions are written for someone who knows what they're doing, I wasn't sure how long to blanch and if the term meant I was also to shock them. I blanched briefly and did shock both the asparagus and the spinach. The problem came when I put them in the blender. I used the narrow-necked one and the ingredients just wouldn't turn and puree. I kept opening and stirring but no luck. I finally added chicken broth a bit at a time, since there was going to be chicken broth in it anyway. After about 1/4 cup chicken broth was added, it came together and pureed. So far so good. Then came the pushing it through the sieve! That took forever and was extremely hard to do. Please tell me there's a better way. I used a very fine mesh strainer, maybe that was the mistake. I finally got as much out as i was going to be able to, by then I was an hour into time spent on this. The rest of it came together quite well and it was really, really good. I saved the asparagus tips and prepared as indicated.
Then the coupe de grace. Chicken is in the oven, salads on the table and finishing up the risotto. Grabbed the Peppermate pepper grinder that hubby had just filled and when I started to grind over the risotto, the top flew off and peppercorns flew everywhere, including into the risotto. So I had to deal with that. It was a good meal, regardless, even if we did have to pick an errant peppercorn or two out of the risotto. I just want to know if someone can give me an easier way of doing the puree!
Spring Risotto
*Recipe courtesy Wolfgang Puck
Yield: Serves 4
Ingredients:
1 pound pencil asparagus, trimmed
4 ounces spinach, washed, dried, stemmed, blanched, liquid
squeezed out
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground white pepper
1 tablespoon minced garlic
1 tablespoon minced shallots
3/4 cup Arborio rice
1/3 cup dry white wine
3 cups homemade Chicken Stock (see page 4) or store-bought, hot
1/2 cup freshly grated Parmesan cheese
Directions:
Cut off 3-inch asparagus tips and reserve. Chop the remaining stalks, blanch, drain well, and transfer to a blender. Add the spinach and process to a puree. Pass through a fine-mesh strainer. Reserve. Blanch the asparagus tips, drain, and sauté in 1 tablespoon each of the butter and olive oil. Season with salt and pepper. Reserve.
In a medium saucepan, heat 3 tablespoons each of the butter and olive oil. Add the garlic and shallots and sauté until soft. Do not brown.
Add the rice and sauté until well coated with the oil.
Deglaze with the wine and reduce until almost dry.
Using a 4-ounce ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
Add another ladle of stock and repeat the procedure until you have added a total of 2-1/2 cups of stock, or just until the rice is tender but still firm.
Stir in the reserved vegetable puree.
Remove from the heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Continue to add stock to the desired consistency. It should be moist and creamy but not runny. Season with salt and pepper.
Divide among 4 heated serving plates and garnish with sautéed asparagus tips. Serve immediately.
http://abcnews.go.com/GMA/Recipes/story?id=4583502&page=1
