asparagus risotto. a peach & wild-blueberry crumble. a visit from mum. "The Life Aquatic with Steve Zissou".

22 May 2011 

So on goes my week of domestic solitude. But today my mum came over for Sunday lunch, a little downtown shopping, & a nice little visit. Since it is still a bit chilly (but at least not raining), I decided to make a spring inspired risotto & a peach & wild-blueberry crumble for dessert. I can not wait to eat the barely- left over crumble with some Greek yogurt tomorrow!

Asparagus Risotto.

serves 4

4c chicken stock, brought to a gentle boil, then heat reduced to low

8 asparagus stocks, trimmed, steamed until tender, cut into bite sized pieces

1/2 onion, diced finely

1 stick celery, diced finely 

a glug of olive oil

--On low to medium heat cook onion & celery until tender, about 10 minutes.

11/4c arborio rice

1/2c white wine

sea salt

--add rice, season & cook about 2 minutes, until it begins to become clear, then add wine. Stir & cook until wine is absorbed.

--Once absorbed, begin adding stock one ladle at a time stirring frequently, until stock is also absorbed. It may take up to 20 minutes. You may not need all the broth, as the risotto should still have shape & should not be mushy. 

handful of pecorino, grated

1/4c Gruyère, grated

a knob of butter

--stir cheeses, butter & asparagus into risotto. Cover for 2-3 minutes until the risotto looks delicious & oozy. Serve with a little more Locatelli.

Peach & Wild-Blueberry Crumble.

serves 2 

2 peaches, pitted & sliced thinly

1c wild-blueberries, fresh or frozen coated with 1TBL spelt flour

1 TBL sugar

1/2 tsp grated lemon zest

pinch of coarse sea salt

--combine in a bowl; set aside

1/3 c sliced almonds

1/3 c packed brown sugar

6 TBL light spelt flour

pinch of coarse sea salt

3 TBL butter, diced

--combine in bowl; work butter with fingers until mixture is crumbly.

--Preheat oven to 400 degrees. 

--grease a small casserole dish with butter; add fruit mixture then scatter nut-topping. Bake for 20-25 minutes until bubbling & golden. Let cool for at least 10 minutes.

Tonight I am being brought into the wonderful world of Wes Anderson's The Life Aquatic with Steve Zissou. The film score is laden with David Bowie & Bowie redo's by Seu Jorge. The colors & sets are amazing. The casting is perfect. Why is Bill Murray so amazing & Angelica Houston so stunning? This film & a glass of dry white wine is the perfect company.

happy eatings & cheers.