Hi, lovely people of Food Tube.
it is springtime, and why not make a
fantastic, delicious, springtime risotto.
I love risotto,
because it's so simple so good. Full of flavour
aromas. This is spring I make for about four.
First of all, you use about a quarter onions.
Cut them a very, very, very, very fine. Spring in the head with onions. See. Yes!
Courgettes. Chop them length way.
Now one stalk of celery. Remove the stringy bits.
Chop it.
The smell, the flavours are most incredible. So, I'm going to use 10
asparagus. Remove it. The top of the asparagus.
Keep them on the side. Cut them in small pieces.
Last, not to least.
Fresh peas. They're so beautiful, but if you don't have a fresh one do not worry
use frozen peas. I'm going to bring this pan up because he's quite hot.
Just a knob of butter. Fantastic. Look at that.
Then I use a very good olive oil. A tablespoon.
Now you got this beautiful combination of butter and oil.
Lets start to cook it.
Onions straight in. Get the celery now. Sweat.
Not bad. Now we need to get the rice.
I cook for about four, so I use four handfuls of the rice.
It's rising.
Yes.
That's fantastic. You cook for about
a minute and then you get a good wine.
Remember white wine. The wine that you drink it.
Is the wine that you have to cook it. There is no such thing as cooking wine.
Put about half a glass of wine inside. The music.
This is what I'm talking about. The music is unbelievable.
Now, the alcohol has
evaporated, but the lovely flavour of the grapes
stays inside the parts which is incredible. Then
make sure you have a very hot stock. Just put one ladle. Chicken
or vegetable stock is perfect. For about four people you need about
a litre and a half, and now is the time
I'll put the courgette inside. I'll get the asparagus
Just put them inside. Give them a quick stir.
You have one or two ladle of stock
Turn the gas down and keep on stirring. You have to keep stirring.
You always have to make sure that you use a wooden spoon.
Not a metal spoons, because if you use a metal spoons
when you stir to rice, you actually break the rice.
What you do with a wooden spoon is you caressing the rice. You give me that lovely
flavour. You see now, because I stir it.
The grains of the rice touch the other one and become
very, very, very, very creamy.
And finally now. Lovely fresh peas. Use about one generous
handful. Stir it. You can see
it's tried to dry up. So it is the time now to put more stock inside.
It's ready. Let me just turn it off.
Look at that cream inside.
Incredible. All the vegetables which I put inside
have released a fantastic beautiful
flavour, and rice.
like a sea. Have you noticed it. How many go by the sea.
And he sea never say enough. And this is what rice is doing.
Takes all the flavour that it can put inside. This is why it's good.
Then asparagus. Because these are soft you don't need
to cook. Little knob of butter.
A couple tablespoons of grated
parmesans. That will give it a lovely
cheesy flavour. Put them all
together with such a joy. Now
zest of the lemon. Smell is incredible.
Just a little bit. Don't overdo it. Mint.
Mint makes everything spring. Very, very small.
lady because
I do that to Broughton extra seconds I need to put the needle be tomorrow on
the stock
This is so beautiful.
Oh my Goodness, look at that creaminess.
Grated parmesans.
Olive oil.
Just a little touch.
And this is the perfect Spring
risotto.
The mince with a lemon zest. Let me tell you what it's really like.
To be in a garden.
Full of flowers and aromas you can actually smell.
Birds singing all over. And vegetables grew
all over. You open up your eyes,
and then you look at vegetable
you say, oh my, you here
And if there is
something better in the world I don't
want to know. And this is the Spring Time Risotto.
It's so good. Please, you can actually write in,
and to tell me which is your favourite risotto. We might make it. Please
do comment on comment box. Let's enjoy not to get out
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Love you all.