I have my espresso in the morning with a knorr Stock pot. It’s delicious, No need for sugar or milk. A splash of olive oil on top If you want to. Having Said that I did have an Italian mother. Up to your palet. Your choice.
Blend the trimnings and remove the fibers through a fine sieve. It creates a Dark green aspergues pesto. Put that in the risotto as Well towards the end of cooking. You use everything and create a beautifull green risotto with maximum aspergues flavour.
You're right - it is confusing re. the asparagus! He chop ups the shaved stalks (clearly already trimmed), puts them in the stock with the shavings, then discards them. Seems a bit wasteful to have spears only in the dish, but then he is using an enormous amount of asparagus. Another confusing thing - the Knorr product is called Stock Pot in the UK, not Homestyle Stock. And I have to say, I found 2 x Homestyle Stock pots too salty and overpowering.
@@Viewingpublic08 So, I made this last night and what I did was the following: I chopped off the heads and the bottoms of the spears, peeled the stems and placed them along with the bottoms in the water to make the broth. The stems get chopped very finely with the onions (or leeks, which I used instead) and you sauté them until they are disintegrating into a sauce. You proceed with making the risotto. The heads get briefly blanched in the broth and then added into the risotto towards the end. I also added a touch of EVO and lemon rinds close to the end and it worked beautifully.
I've watched it again and I'm still unclear....he used the shavings and the chopped stalks to make the stock.......so did he add the raw asparagus tips at the end???
No idea that you could or would peel asparagus. For me, trim them, drizzle in lemon olive oil, then BBQ on a hot griddle pan. Season. Sensational. People who boil asparagus should be tortured.
@@looksirdroids9134 I've worked in and managed restaurants for 15 years. I went to culinary school. I know more chefs than you. I am a chef. We don't all do this. Marco is NOTORIOUS for saying "a little olive oil" and then dumping in a half cup. You don't know what you're talking about. Move along child
@@CaptHandsome42 It's his rustic provence/Mediterranean-refined style based on his upbringing. My mom was Spanish/Moroccan/Egyptian/Irish so her home-cooked recipes always used a good amount of olive oil. Even in her professional catering she incorporated a bit more of that rustic feel in her dishes and it was generally well-received. Most honest people enjoy a bit of that home-cooked feel even to their gourmet petite quantité. I just about ate homebaked bread dipped in olive oil before/during every supper. It's really healthy for you.
I'll find another recipe. I make risotto regularly and made a vegetable risotto yesterday, with asparagus. I think there may have been a good idea or two, but who knows? This guy doesn't make anything clear. The background noise and his under-modulated voice leaves many questions even with the transcript.
