When it comes to savoury dishes, my ultimate comfort food is risotto. Creamy and unctuous, there is nothing like curling up on the sofa, a bowl of perfectly cooked risotto in hand.
And even before eating there is something inherently comforting about hovering over the stove, stirring the rice to plump perfection. It also helps that making risotto typically involves opening a bottle of wine – it would almost be wrong not to have a glass or two to accompany the dish.
This recipe was published in last Saturday’s Guardian and comes from the much acclaimed Bocca by Jacob Kenedy. It’s a beautiful example of how gorgeous a risotto can be. Inherently very simple but packed full of flavour and texture. The combination of potent gorgonzola, fresh asparagus and crunchy toasted hazelnuts is a triumph.
I’ve tweaked the ingredients and quantities a little in my version, below, but you can find the original recipe from the Guardian here.
Gorgonzola, asparagus and hazelnut risotto (adapted from Bocca by Jacob Kenedy)
- 75g salted butter
- ½ onion, diced
- 160g risotto rice
- 125ml white wine
- 400ml chicken or veg stock (or water)
- 200g asparagus, cut into 3cm lengths
- 125g gorgonzola
- 50g hazelnuts, toasted and coarsely chopped
- fresh thyme leaves
- salt and pepper
1. Melt 50g of the butter in a pan and fry the onion until softened. Stir in the rice and cook for a further 2 minutes. Then add the wine and simmer gently until all the liquid is absorbed.
2. Gradually add the stock or water, waiting for the liquid to be absorbed each time before adding more. After 10 minutes add the asparagus then cook for a further 5 minutes at which point the rice should be perfectly al dente.
3. Crumble in the gorgonzola and add the remaining butter. Stir until melted. Season to taste and serve with the toasted hazelnuts scattered on top and a sprinkling of fresh thyme.