“Risotto with Mushroom and Asparagus” from “Recipes from my Mother for my Daughter”

Maureen: I like this. It’s pretty good.

Andrew (12): This is just OK. I’ve had other risottos that I’ve liked better.

Maureen: I like that there are so many vegetables in it. I usually only have one additional vegetable in a risotto, not three.

Tim: This is nice. I like it.

Maureen: I’d make it again, but I wouldn’t follow her method.

Tim: How so?

Maureen: Well, she asks you to add the asparagus at the end and just cook it in the final minutes, with everything else. The way I usually cook asparagus for risotto is I add it to the stock and let it cook in that until I need it. She also wants you to fry the mushrooms first and then get started on the risotto. I just did them in a separate pan to speed everything up.

Tim: That makes sense.

Maureen: Also, there’s not nearly enough rice in the original recipe. As you know, I added another 100g to it, and it’s still not enough for the four of us. I thought with all of the other vegetables, it would be enough, but it’s not.

Tim: How in the world did you get asparagus in July?

Maureen: Well, it’s from Peru. So we all need to take a moment to feel really guilty about that.

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“Risotto with Mushroom and Asparagus” from “Recipes from my Mother for my Daughter”