Tally-ho! It's Spring!
ANY time of day
- Shallot (1 small, chopped)
- Garlic (2 cloves, chopped)
- Olive Oil, 1 1/2 Tbsp
- Butter, 1 1/2 Tbsp
- Risotto, 1 1/2 cups
- Dry White Wine, 2/3 cup
- 4 -5 cups broth (chicken or mushroom, I used both)
- Asparagus, approx 1 lb
- One bunch of ramps
- One handful of frozen peas
- 1 Tbsp lemon zest
- 1/2 cup mascarpone cheese
- 1 1/2 cup shredded Parmesan cheese
- lemon juice from two lemons
- 1 egg white
- black pepper
- Heat a large sauteing pan or wok with medium heat and add olive oil and butter. Add the shallot and garlic and sauté until aromatic. Add the rice and stir to cover in the mixture.
- Add the wine to the pan and stir until the rice has absorbed the wine.
- Begin to add the broth, one ladle at a time and stir until the broth is absorbed. This will take about half an hour.
- In the meanwhile, blanch the asparagus and the ramps in salted water and set aside (chop them to the size that appeals to you).
- After about 20 minutes of adding and stirring broth to the rice mixture, throw in the asparagus, ramps and frozen peas. Continue stirring and adding broth. Add the lemon zest.
- When all of the broth has been added and absorbed, turn off the heat and add the cheeses and stir well.
- Let the risotto sit a few minutes before serving. At this time, add the lemon juice, egg white and a couple of ice cubes to a drink shaker and shake until the mixture is frothy and light.
- To serve, spoon the risotto in small bowls, top with a bit of the foamy lemon juice mixture and garnish with freshly grated black pepper.
The original at Salish Lodge
A view of Snoqualmie Falls. It is nice to have something this gorgeous to look at while you're enjoying your asparagus risotto.