April :Wild Garlic-Asparagus-Risotto with Sole
Spring is in the air!
As the days start getting longer and warmer again, fresh vegetable and aromatic herbs appeal to us most. Good to see again: fresh asparagus, swiss chard, spinach and other tasty spring vegetables. Spring herbs,like wild garlic, sorrel and chervil conjure special nuances onto the plates. Try out our aromatic risotto with wild garlic, asparagus and sole – very delicious!
How it′s done ? Have a look here :
8 sole fillets with skin salt, freshly ground pepper oil for frying ( Canola )
For the risotto:
320 g risotto rice ( Arborio or Carnaroli )
200 g green asparagus
wild garlic ( to the taste )
about 720 ml vegetable stock
200 ml white wine
salt, freshly ground pepper
60 g butter ( cut in pieces )
60 g grated Parmesan
40 g fresh goats's cheese
For the garnish:
1 organic and untreated lime ( in slices )
Step one :
Rinse the sole fillets under running cold water and pat dry with a kitchen paper towel.
Step two :
To make the risotto peel the lower third of the asparagus very thinly and cut off the woody ends. Wash and leave to drain. Cut the stems into pieces ( 2 cm ). Lay the tips aside. Peel the onion and chop finely. Wash the wild garlic, pat dry and cut into small strips. Prepare and set aside all other ingredients.
Step three :
Cook the risotto by means of the menue item ”Rice – Risotto“. Use the quantity of rice and stock indicated in the recipe. Stir in the the goatÕs cheese together with the parmesan. Finally stir in the wild garlic.
Step four :
In the meantime fry the sole by means of the menue item ”Fish – Pan frying – thin“ according to your preferences. Season with salt and pepper. Sauté the asparagus tips briefly in olive oil.
Step five :
Arrange the risotto on warm plates. Place the sole fillets on top or beneath. Garnish with asparagus tips and lime. Serve immediately.
Wild garlic has a strong aroma, always use it fresh and do not heat up the leaves.