Missing bar/restaurant Kazerne? Fancy some homemade risotto with asparagus? Kazerne’s sous chef Samir Moussaoui shares his recipe including a video.
Tip from Samir: “My most important tip would be to use Arborio or Vialone Nano rice. Another one is to use some leftovers vegetables to flavor the stock.”
More cooking videos? Watch them here
INGREDIENTS (2 PERSONS)
160g arborio rice
500 g green asparagus
15 g shallot
50 g butter
parmigiano q.b.
salt q.b.
pepper q.b.
1 l vegetable stock
STOCK
1 l water
100 g white onion
100 g carrot
75 g celery
Recipe
Clean and chop the vegetables for the stock.
Put the chopped vegetables in a medium saucepan.
Add cold water to the pan.
Heat the stock to a simmer.
Let it cook at 80-90 degrees for 1 hour.
Sieve the stock. Make sure that the stock stays hot.
Take the asparagus and start to remove the woody ends from your asparagus.
Cut off the top 3 to 4cm of each stalk.
Chop the remaining stalks into small pieces.
Cut one asparagus into thin slices and put it aside for decoration.
Dice the shallot.
Toast the rice in a small pot; the rice should be lucid and hot to be ready.
Put the rice aside when it’s ready
Take a small pot and add the butter over medium heat.
Add the shallot to the small pot.
Let the shallot pan fry for a couple of minutes.
Add the asparagus to the small pot together with the toasted rice and salt and pepper.
Add a ladle of hot stock to the rice and stir until the stock is partially absorbed. Make sure to stir constantly.
Add another ladle of stock and repeat the process until the rice is cooked.
In the meantime, let the thin slices of asparagus cook with butter in a different pot for 30 seconds.
Put the thin sliced and cooked asparagus aside.
Add asparagus tips to the small pot with risotto while stirring.
Add the butter and parmigiano while still stirring.
Plating up, decorate and eat.
Enjoy!
