Sirvisin üle tüki aja oma taimetoidu kokaraamatut Vegie Food ja leidsin sealt selle mõnusa risotto. Risotto on üldiselt üks mõnus ja maitsev ja suhteliselt kiirelt valmiv roog. Ja risotto, mu kallid, ei ole lihtsalt ükskõik mis riis segatuna erinevate lisanditega. Risotto riisi nimetatakse peenema nimega ka arborio riisiks. Sellega tehtud risotto on ikka õige risotto. Kreemjas ja riisiterad on läbipaistvad.
Sellele roale panevad punkti pistaatsiapähklid. See mõnus krõmps hamba all ja nende maitsev soolasus. Ärge neid küll ära jätke!
Spargli-pistaatsia risotto / neljale-kuuele
1l köögivilja puljongit
250ml valget veini
80ml oliivõli
1 sibul, peeneks hakitud
440g arborio riisi, risotto riisi
320g sparglit, mina kasutasin konservi
125ml kohvikoort
kooritud ja hakitud pistaatsiapähkleid serveerimiseks
Kuumuta puljong ja vein potis, aja keema ning siis alanda kuumust ning hoia kuumas.
Kuumuta teises potis õli. Lisa sibul ning kuumuta seda, kuni sibul on klaasjas.
Lisa riis, sega ning kuumuta kuni riis on klaasjas.
Lisa 125ml kuuma puljongit, aeg-ajalt segades kuumuta keskmisel kuumusel kuni vedelik on imendunud.
Jätka puljongi lisamist, 125ml korraga, kuni kogu vedelik on imendunud.
Riis on kreemjas ja pehme.
Lisa lõpus spargel, sega läbi ning eemalda pliidilt.
Lase paar minutit seista ning siis seda juurde koor. Maitsesta soola ja pipraga.
Serveeri hakitud pistaatsiaga.
I really-really love asparagus! Sadly, we don't have that in local stores very often and when we do, it's really expensive. For luck, we have also cans, which suit very well for my not so highly developed taste sences.
I found this recipe from my Vegie Food cookbook. Risotto is really tasty and yammy and easily made and pretty quick also.
And risotto, my darlings, isn't just any rice mixed with veggies or meat. For risotto rice is also called arborio rice. When you make a risotto with that, you'll get this creamy consistance, which is right for risotto.
Pistachios give to this meal a special touch. Their lovely crunchiness under your teeth and this tasty salty flavor. Don't skip those!
Asparagus and pistachio risotto / four-six serves
1l vegetable stock
250ml white wine
80ml extra virgin olive oil
1 onion, finely chopped
440g arborio rice
310g asparagus spears, I used canned ones
125ml cream
40g shelled pistachio nuts, toasted and roughly chopped
Heat the stock and wine in a large saucepan, bring to boil, then reduce heat, cover and keep at low simmer.
Heat the olive oil in another large saucepan. Add the onion and cook over medium heat until soft.
Add the rice and stir until the rice is translucent.
Add 125ml hot stock, stirring constantly over medium heat until the liquid is absorbed.
Continue adding more stock, 125ml a time, stirring constantly till all the stock is all absorbed and rice is tender and creamy.
Add the asparagus.
Remove from the heat.
Stand for 2 minutes, then stir in the cream and season to taste with salt and pepper.
Serve sprinkled with pistachios.
