Comments on: Asparagus and Parmesan Risotto http://worththewhisk.com/2009/06/05/asparagus-and-parmesan-risotto/ The Best Life Ever -- Home Cooking and Global Travels Thu, 03 May 2012 15:37:15 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: TasteStopping http://worththewhisk.com/2009/06/05/asparagus-and-parmesan-risotto/comment-page-1/#comment-583 TasteStopping Thu, 09 Jul 2009 12:40:44 +0000 http://loveitleaveit.wordpress.com/2009/06/05/asparagus-and-parmesan-risotto/#comment-583 Risotto is such a great canvas for so many tastes. As you said, you can throw just about anything in and create something delicious as the result. All the cream and cheese doesn't hurt! However, I'll try just what you have in your recipe because we love asparagus in this house. Risotto is such a great canvas for so many tastes. As you said, you can throw just about anything in and create something delicious as the result. All the cream and cheese doesn’t hurt! However, I’ll try just what you have in your recipe because we love asparagus in this house.

]]> By: jackie http://worththewhisk.com/2009/06/05/asparagus-and-parmesan-risotto/comment-page-1/#comment-587 jackie Mon, 08 Jun 2009 05:28:30 +0000 http://loveitleaveit.wordpress.com/2009/06/05/asparagus-and-parmesan-risotto/#comment-587 Anyone can make risotto...even me! Substituted asparagus with haricot vert (the kind you get a Trader Joe's)...served it with baked salmon, spinach salad and a glass of Pinot Grigio...yummy!! Stirring to the music of Greece (I know wrong country, but what the heck) made the recipe a snap. Anyone can make risotto…even me! Substituted asparagus with haricot vert (the kind you get a Trader Joe’s)…served it with baked salmon, spinach salad and a glass of Pinot Grigio…yummy!! Stirring to the music of Greece (I know wrong country, but what the heck) made the recipe a snap.

]]> By: lisa http://worththewhisk.com/2009/06/05/asparagus-and-parmesan-risotto/comment-page-1/#comment-586 lisa Fri, 05 Jun 2009 21:48:58 +0000 http://loveitleaveit.wordpress.com/2009/06/05/asparagus-and-parmesan-risotto/#comment-586 Way to go, Ms Patti! I'll try this soon for sure. BTW, can you tell me if you know a source for Fresh garlic? The stuff in the stores always seems to dry out or get rubbery before I can use it all but I have resisted the pre-peeled kind you can get in a jar. Any ideas readers? Way to go, Ms Patti! I’ll try this soon for sure.

BTW, can you tell me if you know a source for Fresh garlic? The stuff in the stores always seems to dry out or get rubbery before I can use it all but I have resisted the pre-peeled kind you can get in a jar. Any ideas readers?

]]> By: Cindy Johnson http://worththewhisk.com/2009/06/05/asparagus-and-parmesan-risotto/comment-page-1/#comment-585 Cindy Johnson Fri, 05 Jun 2009 18:22:48 +0000 http://loveitleaveit.wordpress.com/2009/06/05/asparagus-and-parmesan-risotto/#comment-585 Congratualtions Queen Of The Blogsters! And thanks for the Risotto recipe! Cindy Congratualtions Queen Of The Blogsters!
And thanks for the Risotto recipe!
Cindy

]]> By: Madeline http://worththewhisk.com/2009/06/05/asparagus-and-parmesan-risotto/comment-page-1/#comment-584 Madeline Fri, 05 Jun 2009 17:19:34 +0000 http://loveitleaveit.wordpress.com/2009/06/05/asparagus-and-parmesan-risotto/#comment-584 Ms Londre, You'll appreciate this. I recently received an urgent e-mail from another of our Kahlua co-workers asking that I forward a lobster risotto recipe that I had passed along to him years earlier. Try as I might, I couldn't find a copy of the recipe. All I could remember was that it called for hitting the rice with a splash of wine or champagne and letting that incorporate into the kernels before starting with the stock. I also added sautéed asparagus, caramelized shallots, and roma tomatoes that I had dried in the oven. I remember having Carey over for dinner once, and she was amazed by the number of dishes I had cooking at one time---while simultaneously remaining deeply engrossed in conversation. Ms Londre,

You’ll appreciate this. I recently received an urgent e-mail from another of our Kahlua co-workers asking that I forward a lobster risotto recipe that I had passed along to him years earlier.

Try as I might, I couldn’t find a copy of the recipe.

All I could remember was that it called for hitting the rice with a splash of wine or champagne and letting that incorporate into the kernels before starting with the stock. I also added sautéed asparagus, caramelized shallots, and roma tomatoes that I had dried in the oven.

I remember having Carey over for dinner once, and she was amazed by the number of dishes I had cooking at one time—while simultaneously remaining deeply engrossed in conversation.

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