|For the risotto base1 litre organic vegetable or chicken stock
2 tablespoons olive oil
1 large onion, peeled and finely chopped
4-5 sticks celery, trimmed and finely chopped
600 g risotto rice
250 ml vermouth or dry white wine
For the risotto
2 bunches asparagus, woody ends removed and discarded
700 ml organic vegetable or chicken stock
50 g butter
1 small handful Parmesan cheese, freshly grated, plus a block for grating
1 bunch fresh mint, leaves picked and finely chopped
zest and juice of 2 lemons
freshly ground black pepper
extra virgin olive oil
做法 METHOD (8人分)
Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.
Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft.
Add the rice (it will sizzle) and turn up the heat. Don’t let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
- 每次一勺，用杓子把把高湯加入米飯，攪拌，等候至米完全吸收湯汁，然後加入下一勺。火調細，米需要慢煮，否則米的外層會變黏，內層過硬(但也不否過慢, 否則會煮成米糊)，持續加入高湯，直到米吸收所有湯汁。整個過程約需14到15分鐘，米飯開始變軟，並保持少許口感，即可待用。
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn’t cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don’t want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.
Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed.
Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.
營養成分(1人分), Nutritional information(per serving)
*以成人日均攝取量計算, Of an adult’s reference intake
- 食材資訊 Ingredients information: 蘆筍 Asparagus
Asparagus behaves similarly to other dark green vegetables. Its contain low carbohydrate, high water content, fiber and vitamin Bs. Fiber can increase gastrointestinal motility, while water can keep your gut clean and prevent constipation. Vitamin Bs, involving in energy metabolism, keep you energetic. In addition, asparagus contains rich minerals, especially rich in calcium and iron. Similar to milk, each 100g of raw asparagus contains 108mg of calcium. Calcium is important in bone formation, nerve relaxation and blood clotting.
食譜提供 RECEIPE & PHOTO CREDIT: www.jamieoliver.com
Special Thanks to Freeman Law for the Chinese Translation & Nutrition Information