Friday, 3 May 2013

francesco mazzei's asparagus risotto

I'm a recent convert to risotto, and whilst I've not attempted anything too fancy, I've finally got my head around the basics, and I embrace the stirring process rather than hate it. Wine also helps of course, as does a large quantity of parmesan, because if it goes wrong you can always just nuke it with cheese.

This new-found geekiness gets an extra fillip this week with the arrival of the new edition of Delicious, and Francesco Mazzei's prosecco-infused asparagus risotto therein. Prosecco right? Oh, and seasonal asparagus, because my wee doesn't smell enough, but mainly fizzy booze.

It's got quite a delicate flavour despite the parmesan; The fizz imparts a lovely floral quality whilst the asparagus brings in its own pungency, and the nutmeg and butter-fried tips are delicious in their own right. Even Milo eats it, being up late and doing his butter-wouldn't-melt act, although he draws the line at the tips.

Still, total winner and with the added benefit of increasing my risotto geekiness as Mazzei warms his rice first, which is worth a try next time I'm knocking one up.

Wine Time
Generally Sauvignon Blanc is a nailed-on contender with asparagus, but this isn't a full-on flavour bomb, so it needs something subtler to pair with it. Seeing as you used it in the cooking, Prosecco is an obviously good choice here, as would a good Soave or Gavi, whose herbal qualities and mouthwatering citrus notes would cut through the rice, whilst highlighting the flavours in the dish.

asparagus risotto - Francesco Mazzei, Delicious, May 2013, p76

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