Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Asparagus risotto with lemon
A no-frills, timelessly good dish. Sometimes it just has to be classic.
Cooking time: 45 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | Asparagus, green |
| 1 | l | Vegetable or chicken soup |
| 1 | Onion, finely diced | |
| 350 | g | Risotto rice |
| 1/16 | White wine, dry | |
| 50 | g | Parmesan, grated |
| 80 | g | Butter |
| Pepper, black, freshly ground | ||
| 1 | Organic lemon, juice and zest | |
| Olive oil | ||
| Salt | ||
- Break off or cut off the woody lower end of the asparagus spears. Add to the well-salted soup and bring to the boil.
- Cut the upper part into bite-sized pieces and fry in olive oil until they are firm to the bite and have taken on some colour. Mix half with olive oil and salt until smooth and pass through a sieve, put the rest to one side for later.
- Sauté the onion in a little olive oil until translucent. Add the rice and fry, stirring regularly, until it becomes transparent and smells slightly toasted. Deglaze with the white wine and allow the liquid to evaporate completely.
- Add a ladleful of soup, allow to evaporate and keep stirring until the rice is almost al dente. A few minutes before the end, stir in the asparagus puree and the remaining tips.
- Bring to the desired consistency with a final ladle of soup - the risotto should be a little runnier than desired when eating.
- Remove from the heat, stir in the cheese and butter and mix well to make the risotto creamy. Season with pepper and the juice of the organic lemon.
- Divide between plates and garnish with more cheese and freshly grated lemon zest. Serve immediately.
Tip:
Falstaff wine recommendation
Pinot Blanc Vulkanland Steiermark DAC - 92 Falstaff points
Weingut Pfeifer, St. Anna/AigenLight yellow-green, silver reflections. Fine pome fruit nuances of fresh pear, some mango and a hint of blossom honey. Lean and juicy at the same time, subtle fruit sweetness at the core, mineral, a hint of oranges on the finish, an elegant and versatile food wine.
weinwelt.at, 8,99 Euro
