I love asparagus because it’s so easy to prepare, as well as being delicious. And I love combining it with two of my other favourite foods, rice and goat cheese in this simple asparagus risotto; I use Meredith Dairy fresh goat curd for its lovely acidic tang. I learnt a thing or two about making risotto working on A Lombardian Cookbook with Alessandro Pavoni (see video below). And one of the most surprising lessons was, despite what almost everyone tells you, you don’t have to stir it constantly. Another handy tip, this one picked up from chef Mark Best, is that risotto can taste as good made with water as with stock, just remember it’ll need more salt. Water is preferable to most commercial stocks, but use homemade stock for a deeper flavour if you have some handy. Risotto comes from northern Italy, and there are regional variations. My preference is for the Venetian-style made with vialone nano rice, it’s soupier than the thicker Milanese version made with carnaroli. Use either, but avoid the more commonly available (and inferior) arborio. I love sauvignon blanc with asparagus and with goat cheese; my favourite Aussie sauv blancs come from the Adelaide Hills, so I particularly enjoy a glass of O’Leary Walker The Lucky Punter with this risotto.
Serves 4 as a starter
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