.: Where is my mind

It’s the season. Spring. Beauty everywhere. Energy. Too much energy. Be careful.

So you got to go back to asparagus and rice.

butter * burro
onion (shallot) * scalogno
rice * riso (this time I use basmati rice)
broth * brodo
asparagus * asparagi
backed ham * prosciutto cotto
parmigiano reggiano cheese

Boil the asparagus and chop them in a cream. Put some butter in a pan with the chopped onion. Boil rice in the broth slowly *
Bollite e tritate gli asparagi. Rosolate la cipolla in padella con il burro. Bollite il riso nel brodo.

Put the baked ham in the pan with the onion, then add the asparagus cream. Rosolate un po’ i cubetti di prosciutto, poi aggiungete la crema di asparagi.

Infine aggiungete il riso e finite col parmigiano. Add the rice and the parmigiano reggiano in the end.

You will find other renditions here.

Handle (goodness) with care… this music may release dangerous feelings

Handle (beauty) with care… your life might change forever

.: In the pines, again

I am trying to detox myself a bit and combine this idea with a good general rule: use seasonal vegetables and fruits. So this is asparagus time, that means I’m cooking them once more.

For a change, though, I’m combining them with some nut fruit… and enjoy the beauty of this new rendition of “In the pines” by Delaney Davidson

 

Previous versions of risotto agli asparagi, listed here for you:

Risotto asparagi e frutta secca

butter * burro
onion (shallot) * scalogno
rice * riso
broth * brodo
asparagus * asparagi
cheese: Asiago (cubes)
almonds slices * mandorle a fette
pine nuts * pinoli
peanuts * noccioline
walnuts * noci

Boil the asparagus and chop them in a cream. Put some butter in a pan with the chopped onion. Brown
the rice then add the broth slowly and blend *
Bollite e tritate gli asparagi. Rosolate la cipolla in padella con il burro. Aggiungete il riso e tiratelo a cottura con il brodo.

Chop the nut fruits as you like. * Tritate i pinoli e la frutta secca come preferite

When the rice is almost done, add the asparagus, the nuts and lastly the cheese . Quando il riso è quasi cotto, aggiungete la crema di asparagi, le noci e noccioline e infine il formaggio.

Asparagus is a nutrient-dense food that is high in folic acid and is also a good source of potassium, fiber, vitamin B6, vitamins A and vitamin C, and thiamine. Extensive research into asparagus nutrition has resulted in this funny-looking vegetable being ranked among the top fruits and vegetables for its ability to reduce the effect of cell-damaging free radicals.

Packed with antioxidant and anti-inflammatory properties, asparagus has been used as a medicinal vegetable for 2,500 years. The list of asparagus nutritional benefits is long, for it helps your heart, digestion, bones and even cells.
https://draxe.com/asparagus-nutrition/

.: Lemon sorcery

Una variante del risotto agli asparagi: asparagi, limone, formaggio e mandorle.

Lemon will be a touch of fresh in a classic risotto agli asparagi

butter * burro
onion (shallot) * scalogno
rice * riso
broth * brodo
asparagus * asparagi
cheese: Asiago (cubes) and (grated) Parmigiano-Reggiano
grated lemon skin * limone
almonds slices * mandorle a fette

Boil the asparagus and chop them in a cream. Put some butter in a pan with the chopped onion. Brown the rice then add the broth slowly and blend * Bollite e tritate gli asparagi. Rosolate la cipolla in padella con il burro. Aggiungete il riso e tiratelo a cottura con il brodo.

When the rice is almost done, add the asparagus, the almond slices, then the cheese and the grated lemon. Quando il riso è quasi cotto, aggiungete la crema di asparagi, le mandorle, i formaggi e la buccia grattugiata del limone.

It’s a very fresh and perfumed risotto.

Thinking about changes… I’m not a fan of teen series or movies, but I saw this video and…

…read about Lemonade mouth. Sometimes I wonder what would Walt Disney think about his company today. The original Disney works might have been kind of frightful for kids… but sure the music (Paul Dukas) and the stories (Goethe’s Sorcerer’s apprentice) were on another art level.

Have you ever noticed…? “sorcerer”, which means “sortilegio” (magia, stregoneria) in italian… sounds like “sorcio” which is an italian word for “mouse”.

.: Lost and found

Today I went for a medical check. Don’t worry: everything is fine! But you need to check things every now and then… just to make sure there are no hidden problems. On the way back home I had to take a detour and… got kind of lost in the country. Mi sono persa nella “bassa”. We call ‘em lowlands, because they’re very low on the sea level

It might seem a problem, but it is a sunny day and the country was beautiful. I was not in a hurry and on the radio there was my favourite programme, with such great music…

So I enjoyed driving in the country. Può sembrare un contrattempo, ma infondo non avevo fretta e quindi mi sono goduta il sole e il meraviglioso panorama, con la fantastica musica scelta da Mixo.

Intanto pensavo a ieri… yesterday I visited my parents and their wonder-garden

This is spring and asparagus are coming! Arrivano gli asparagi freschi ed eccoli qui

“rubati” e portati a casa insieme alle patate. I am so lucky to have them and brought them home with some potatoes

So, when I arrived home late I was hungry. Ok erano quasi le 4, ma io non avevo mangiato ! Così… è partita la cucina: risotto con crema di asparagi, Asiago, straccetti di prosciutto cotto, parmigiano e mandorle!

Risotto with asparagus cream backed ham, Asiago cheese, parmesan and a touch of almonds. Here is the start: a soutéed of onions in evo oil, and you have to boil the asparagus and chop them till creamy

while the rice cooks in the broth, you can prepare the rest

So add the cream to the onions, then the (boiled) rice, the cheese and the ham

Love it !

When you appreciate detours… Life is beautiful

.: When we were young

It’s hard to admit that
Everything just takes me back
To when you were there
To when you were there
And a part of me keeps holding on
Just in case it hasn’t gone
I guess I still care
Do you still care?

It was just like a movie
It was just like a song
My God, this reminds me
Of when we were young

Ingredients:

butter
onion
broth
rice
asparagus
grated cheese (parmigiano)

When I was a kid we didn’t have a garden. That’s why my dad decided to use some of his money to buy a small plot of land: he wanted to grow vegetables of his own. So, now I have asparagus and risotto is a good way to eat them.

 

 

Sì un tempo avevamo solo un cortile, e non un orto. Così a un certo punto mio padre decise di comprare un piccolo lotto di terra per coltivare frutta e verdura, ed ecco come oggi posso avere dei meravigliosi asparagi, con cui si può fare un bel risotto.

 

 

 

 

 

 

 

 

Oggi ho deciso di fare il soffritto con il burro, so you can brown some onion with butter (sweet butter, not the salted one). Melt butter

and mince the onion to brown it

Then you have to boil the asparagus in water and chop them. I like to make a cream of them. Bollite gli asparagi e tritateli nella misura che desiderate. Inoltre preparate del parmigiano grattugiato. Prepare some grated parmesan cheese, and the rice

Then cook the rice as I told before, for any risotto: you put it in the pan and add a bit of broth, let i evaporate and add some more, until the rice is cooked. Then 3 or 4 minutes before the rice is done, you add the asparagus cream. Aggiungete gli asparagi 3 o 4 minuti prima della fine della cottura del riso

Mescolate. Blend everything. Then add the cheese and blend again. If you like it tasty and creamy, add more cheese. Con più formaggio risulterà più cremoso e saporito, se ne mettete meno, sarà più delicato.

I like it tasty, so I add more cheese

And that’s it.

I my old yard I didn’t have asparagus, but maybe I was fantasizing that one day I would be able to mess up with food. Sometimes kids’ dreams come true 🙂