Back to basics

 

It’s been a busy week.  I have had a meal out (literally out, as it was in a restaurant garden). I have had a haircut. I have been in an actual bank, and an actual shop. I have been to a local food festival. This was all fine, except for the people at the latter who plonked themselves down at the table we were using, without asking if it was OK. This would be a bit rude in normal circumstances, but at a point when we are still supposed to be socially distancing… We moved. We could – probably should – have called them out, but it sometimes just doesn’t feel like it’s worth the effort and hassle. Hell is still other people. It makes me dread the final lifting of restrictions: if it happens on 21^st June as planned, I’ll still be two weeks away from my second jab, and we’re in an area where the Indian variant is dominant. I’m just going to go back into hiding for a few weeks at that point.

So, after all of that, some comfort food was required. I decided to listen to our unofficial motto of ‘If in doubt, risotto’ and did exactly that. It was, as ever, good advice. This particular variant was roasted asparagus and mozzarella. It’s fairly standard risotto stuff: soften onion in butter, then add some garlic, then add the rice, then the usual stock ‘n’ stirring routine. While you’re doing this, chop the asparagus into 3-4cm pieces and roast for fifteen minutes, until just starting to caramelise.

When the risotto is done, add the mozzarella and asparagus, and give it a good stir to help the mozzarella melt through the rice. The long strings of mozzarella make getting the risotto out of the pan and into bowls a bit tricky, but it is delicious.

The finished product: suitably oozy and comforting

We drank this with a Chapel Down Sparkling Bacchus wine, which I’d recommend if you happen to come across it. It’s a good match for asparagus, but it’s also generally just nice. Bacchus has a similar flavour profile to Sauvignon Blanc – there are still versions of it as well, but I like a bit of fizz.

Cheers!