First I got a pot of cold, seasoned water on the stovetop. I peeled my asparagus and once the water was boiling I added the asparagus and blanched for 30-40 seconds then added to an ice bath, and keeping until my risotto was ready
For a sauce I did a simple balsamic butter sauce, made by adding balsamic reduction to melted butter and kept hot
When ready to serve I dried the asparagus, and added it to a searing hot pan with oil, seasoned with pepper and salt.
For the risotto, First I started with the cutting, brunoise shallots
For the final assignment I made two of my favourites, mushroom risotto and pan fried asparagus.
For this I don’t cut the mushrooms, I just pull them. I chose Cremoni mushrooms. I added some canola oil and added the mushrooms when the oil was shimmering, cooked for around 4 minutes until brown then removed them from the pan
Then I added butter, the arborio rice, and cooked until toasty and fragrant, about 2 minutes, then I added wine.
I waited until the wine was absorbed, then I added my very hot stock one ladle at a time until al dente
Once cooked, which was about 20 minutes, I added butter and parm
saltwaterandjoys 