I am thrilled that the asparagus season is here and I am trying to make hay while the sun shines.
In my opinion, risotto is one of the best ways to really get that asparagus taste to really feed through – and the key to that is making great stock.
Homemade stock is simply the best and this is a really good example of how it really makes all the difference to the taste layering of a dish.
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Comments (6)
Might have to try this.
It was gorgeous do it!
The secret ingredient
Oh yes there was more wine consumed with it too....
I bet! I was making beer-battered fish and chips once, and well, I sort of ran out of beer for the batter.
Sounds good!