Monday, April 11, 2011
First up was my tried and true Shaved Asparagus Pizza from Smitten Kitchen. I could do this one in my sleep. Pedaling by my local produce market I noted that the price of asparagus was quite within my comfort zone so I'd been thinking about this for a couple of days, just waiting for some kitchen time.
Wilst the dough was rising I began the preparations for Mushroom Risotto from my current library edition of Americas Test Kitchen Favorites which has been sitting on my kitchen table unopened for weeks amassing over-due fines in the process.
I made a hybrid of this mushroom risotto recently and though this particular recipe is labor intensive, the results were well worth it. There's actually something calming about the process of cooking risotto. Unlike rice or the pilafs I like to make where there's a lot of initial prep then it gets left alone until it's done, risotto needs a lot of love.