I’ve been neglecting my blog this week. It’s not that I don’t think “I need to write about this!” every time I eat a delicious morsel or spy some interesting food item – mostly, it’s that I hesitate to post without a picture, and after a day at work, the lighting in my house can most pleasantly be described as “romantic”. So I’m going to tell you about the pot of risotto I made tonight, but you’ll just have to imagine how beautiful it looks.
No food photo, but check out this asparagus napkin I silkscreened at AS220’s print shop yesterday!
Sometimes I gravitate towards recipes with multiple diced vegetables – I read them slowly, thinking of how therapeutic all that chopping will be (I suspect that visions of the beach do this for most people, but I’ll take what I can get). Last night I was reading Ruth Reichl’s Garlic and Sapphires, and when I got to the Risotto Primavera recipe, I knew it was the perfect fate for my Monday night and the extra bunch of farmers’ market asparagus I’d been saving.
While it doesn’t take that long to prepare, it’s the perfect evening “cooking retreat” – an excuse to turn off the phone, the TV and the computer, and immerse yourself in the acts of chopping vegetables and stirring risotto.
Now for the recipe…