Spring asparagus risotto is perfect for Mother’s Day lunch.
Mother’s Day is Pippuri.fi’s chef Risto to Mikkola an important celebration. After all, he has a close relationship with mine Ruin– to his mother.
– When I was still living at home, I was always developing something for my mother, Mikkola recalls.
Since breakfast on Mother’s Day is often close to brunch, we eat a late lunch on the day of the holiday. Mikkola planned a meal that is easy to make at home.
Many already started the asparagus season at Easter, but during May the popularity of asparagus only accelerates. Asparagus season is short, so enjoy it now. After the imported asparagus comes a real luxury season: domestic asparagus. Until a few years ago, such a thing was not even available. According to Mikkola, the taste of domestic asparagus is unique. The difference in taste of asparagus can be compared to, for example, the difference between a domestic and a Spanish strawberry.
You don’t have to peel green asparagus, but of course you can. However, the woody ends should be removed.
This time Mikkola uses Västerbotten cheese in the risotto instead of Parmesan, which is the pride of the Swedes. It is a hard cheese of the Parmesan type. Mikkola describes the taste of the cheese as strong, but pleasant. In addition, the cheese has salt that suits Mikkola’s mouth.
– Västerbotten behaves like parmesan, but it has a bit more cheese whey, which gives a burst of flavor in the mouth. Treat your mother well and make a good asparagus risotto, Mikkola encourages.
Asparagus risotto
300 g of green asparagus
300 g of white asparagus
2 liters of water
100 g shallots, chopped
2 garlic cloves, chopped
2 celery stalks, chopped
½ dl olive oil
100 g of butter
50 g of Västerbotten cheese, grated
1 tsp chives, chopped
salt
black pepper
1. Peel the asparagus and cut off the stems. Make a broth from the skins, stems and water of the asparagus. Cook the asparagus in the same broth as well.
2. Cut the asparagus into pieces of about 2–3 cm, cook in the broth for a few minutes. Add to the risotto before serving, save the asparagus tips for decoration.
3. Sauté the onion and garlic in olive oil on low heat for a few minutes, add the rice and sauté for another couple of minutes.
4. Add the stock in small portions, always enough to cover the rice. Remember to stir constantly. Continue until the rice is cooked but still slightly crunchy.
5. Take the pot off the stove, mix grated cheese and butter into the risotto, season with salt and pepper.
6. Finally, add the pieces of asparagus and chives, Finish the portion with olive oil.
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