Spring Rice

I go in spurts. When I find a preparation I like, I tend to make it all the time until My Beloved cries "uncle!" and we move on to the next enthusiasm.

It would seem that raclette and risotto are my current jags. This risotto is the best one I've made so far, Lemon Risotto with Green Garlic, Chicken Apple Sausage and Asparagus. Doesn't that sound like a menu from some fancypants restaurant? But, I didn't get this from a famous chef; I assembled it from the contents of my fridge.

I discovered the fun of using lemon juice in risotto in place of the usual wine when I had no white wine in the house but lotsa lemons; I like it better. The Meyer lemons from Momo and Patty's bush are flavoring many of my dishes these days and one of them really improved this risotto.

After sautéeing the sliced green garlic in a knob of butter and adding about 3/4 of a cup of carnaroli rice to coat with buttery garlicky goodness, I added the juice of one (very juicy) lemon, chopped a single chicken apple sausage and added that to the pot, too. Stir, stir. Then came the veggie broth, ladled in and stirred bit by bit until it was all added (about three cups). Just as I was adding the parmesan cheese before serving, the thin asparagus spears, cut into inch-long lengths, went in and were stirred along with the rice until they were bright green and just tender.

The result was so fresh and springlike that we were both nodding and savoring, twinkling at each other over mouths full of flavor.

So far, I've heard no grumbles about "too much risotto" from My Beloved. I guess I can keep this trend going for a few more meals before he waves his white flag and asks for a change of menu.