Recipes

Doddington’s Admiral Collingwood and Asparagus Risotto

1. Prepare your stock ready, whether creating your own or using ready-made.
2. Put the stock and 2 cups of water into a saucepan and bring to the boil.
3. While this is coming to the boil, prepare an ice-bath.
4. Then add the asparagus to the boiling stock and cook until just tender, 1-3 minutes.
5. Remove the asparagus from the stock using a slotted spoon and transfer to the ice-bath to prevent further cooking.
6. Keep the stock to use with the risotto next.
7. Drain the asparagus and dry on a towel.
8. Melt the butter in a heavy bottomed pan of medium size.
9. Add the diced shallots and garlic with a pinch of salt and pepper to taste.
10. Cook, stirring all the while for 2 to 3 minutes till softened.
11. Add the rice to the pan and cook for a further 1-2 minutes, stirring as you go.
12. Next pour in the wine, continue stirring and cook until most of the wine is absorbed.
13. Add 1 to 2 ladles of stock and allow the pan to simmer, stirring regularly.
14. Add more stock as needed and cook until the rice is tender and the mixture is thick and creamy.
15. The rice should still have some bite to it.  If you run out of stock, simply add some water instead.
16. While this is cooking prepare some shavings of Admiral Collingwood using a vegetable peeler and grate a little of the cheese into a bowl for additional use at the table if required.
17. Once the rice is ready, add the diced Admiral Collingwood and stir in while it melts.
18. Then add in the asparagus.
19. Taste the risotto and add additional salt and pepper as needed.
20. Add the shavings of Admiral Collingwood and serve at once.

Thank you to Sue Todd Photography for creating this recipe and for the beautiful photography.