Pistachio, Asparagus, And Blue Cheese Risotto
By Chef Ashish Bhasin
280 g Risotto rice
60 ml Extra virgin olive oil
40 g Onion
50 ml White wine
16 g Lemon zest
250 g Asparagus
60 g Parmesan
40 g Unsalted butter
800 ml Vegetable stock
100 g California Pistachios
60 g Blue Cheese
5 g Micro green for garnish
20 g Salt
10 g Black pepper
Heat olive oil in a pan and add finely chopped onions, sauté till translucent.
Now add risotto rice, sauté for a minute.
Deglaze with white wine, until wine evaporates; add little stock and continue cooking on a slow flame gradually.
Keep repeating till the risotto is about to be cooked.
Blanch asparagus separately and mix it with the risotto.
Finish the risotto with unsalted butter, pistachios, blue cheese, and grated parmesan. Stir it vigorously (preferably with a fiber spatula) until it gets a creamy texture.
For garnishing, sprinkle pistachio shavings/flakes, crumble blue cheese, and a bit of microgreen.
Adjust the seasoning. Finish with parsley and drizzle balsamic reduction on top.