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dirtbag-linecook-kyloren · 5 months

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Spinach Asparagus Risotto

OKAY SO @tinpotterror (WHY WONT TUMBLR EVER LET ME TAG U ILL JUST SEND IT TO U)

the first thing to cover is that recipes, like real recipes in cookbooks, have been tested and written carefully, thought about and shit

I'm going to do none of that because the few recipes I have written are so full of shorthand to be illegible to anyone else, and they're only for baking

but I start with the things I need to do before you ever get the shallots for the 'sotto going

the chicken was just chicken thighs with salt pepper oil chili powder and onion powder, cooked on 400 until done and then set to the side. i nuked it in the mike to serve because chicken thighs are forgiving abt that, chicken breast less so.

the vegetables were cooked on a sheet tray at 400 for ??? until the tomatoes started to blister. It was a pound of asparagus, ends chopped off, cut into like... 1/3-1/2 inch long pieces and a pint of... grape? tomatoes cut in half. If you have thick asparagus i'd leave teh tomatoes hole, because youll need a longer cook time, but mine were really thin which Im not pleased abt but whatever

while ur cutting veg i'd chop your shallot, I go for pieces the same size as the rice grain, when I'm adding it to any rice dish, because I DO NOT like cooked onion texture and I want to lose it in there. set it aside

ur also gonna want to grate your own parmesan, i use a microplane, pregrated cheese is covered in cornstarch to keep it from sticking together and It fucks with the consistency of everything

I also cooked 4 slices of bacon and rough chopped them, set them to the side. Save the grease if you want to use it to sautee ur onions, i did bc i wanted the extra flavor. otherwise use ur oil of choice

the most annoy part was blanching the spinach? you can ABSOLUTELY just rough chop some spinach and throw that shit in after you've added the other veg, but i had a whole bunch i needed to process that I got for free from work. You get a large pot of water, boil, dump in your spinach. dump into a strainer, squeeze out some of hte excess water, but be careful it's hot as hell, and then dump it onto a sheet tray and throw it into the freezer for a few minutes. Take it out, blend or food process it, and then put it back on the tray and then back in the freezer. i know ur about to use it, in this case, but cooling it quickly helps retain the color, some bullshit to do with chlorophyll

then you can start the 'sotto. take ur bacon grease or oil, let that get hot, then add ur shallots. when they get transparent, add minced garlic, i use the jar kind because I'm VERY LAZY, give that a minute, listen to the sizzles, dump in ur optional bacon, and then u add ur rice. get the rice to stock ratios from a random recipe online, that's what I did, and then you toast that shit for a little bit. I don't really know WHY you're supposed to do this, maybe depth of flavor maybe liquid retention?? i just know that you DO and it helps or some shit.

once it's like, toasted, (I had a lot of rice and a bit too much fat so it took like five minutes), add your stock like, 1/2 a cup at a time? I don't measure, so idk if i'm actually adding 1/2? you just add a little stock, let it get fully absorbed, and then add more. when you can scrape the bottom of the pan and the like, goo stuff, stays fully in place, thats when ur good to add more. once you've added all the stock, dump the spinach puree in, if you pureed it, because it will have to come to temp. then add the veggies you roasted, then ADD the parmesean, then let it cook a bit longer to get everything together

i don't cook with alcohol really, so I don't use white wine, but i know lots of recipes do use it? i hope that ANY of this makes sense, but that's what I did!

oh yeah and then nuke the chicken in chef mike and put it on top and BAM you got 'sotto!!!

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