This time around I don't make the mistake of giving Milo any asparagus tips, just the rice and finely sliced stems, and we cross our fingers the prosecco works it's sleep-inducing magic on him, as he's massively, MASSIVELY over-excited about the party tomorrow, and is desperate to put up bunting.
Wine Time
No need to reinvent the wheel here, or at least I haven't drunk anything different since then that has changed my mind: Stick with a light Italian white with crisp acidity and some herbal notes, like a Soave or Gavi and you won't go wrong.
Actually scrub that, if you can find it a Roero Arneis from Piedmonte would be amazing, with it's balance of delicate floral fruits and salty, mineral qualities. Go find one and let me know what you think - I think it's my new favourite white.
sources
asparagus risotto - Francesco Mazzei, Delicious, May 2013, p76
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