Finally, time for risotto with spinach! Last time I went out to hunt for spinach I came back with lettuce. Great stuff but besides the fact that they are both green, it’s a very different vegetable 😉 This recipe is based on one of my favourite dishes which my mother in law always prepares when we visit Italy. It has a fabulous taste. Mine is ofcourse a slightly different version (besides, no way you can compete with this fantastic recipe for obvious reasons!).
You must be thinking how does imperfection relate to risotto with asparagus? Whenever I’m in Italy I’m confronted with the concept of imperfection and the beauty of it. This time I was reminded of the imperfection because I was preparing a beautiful bunch of thin, long, irregular green asparagus. A big quantity of juicy vegetables for a very reasonable price. How can they compare to the perfectly selected thick, short, green asparagus I find at home in The Netherlands? Both are great but it just shows appearance isn’t everything 🙂
La Paella. This recipe is once again inspired by Claudia Roden’s Cookbook. I will be making a variation on the traditional paella as I’m not a big fan of this (usually) ‘fishy’ dish. Guess I’m still looking for the one restaurant which serves a fresh and great tasting paella dish!
Paella needs to be heated well and evenly. If you have a small stove, you can light more than one gas burner to spread the heat beneath the paella pan.
I’ve chosen to add yellow colouring instead of saffron. The reason for adding the colouring was because I liked the package…. it was so joyful! However, I did miss the look and taste of the precious little saffron threads. Next time I will use the real deal.
The green and white beans used for this dish were not fresh but canned. This was to safe on cooking time as we are in the middle of helping with a move.