Where to Dine This Summer
August 1, 2019 – 12:30 am | Comments Off on Where to Dine This Summer

Special to Road Trips for Foodies
With warmer temperatures and longer days, here are a dozen outdoor dining options to maximize the summer light:
North America
The Wauwinet, Nantucket, Massachusetts
TOPPER’s, the restaurant at The Wauwinet on …

Read the full story »
Cooking Class

Foodie Event

Foodie Tours

Restaurant News

Wine Event

Home » Restaurant News

Can’t Get to Rome this Spring?

Submitted by on May 9, 2011 – 12:51 amNo Comment

Road Trips Foodies who can’t make the trip to Rome, Italy, this spring can make do by preparing one of the signature dishes from the spring menu at Imàgo, the Michelin-starred restaurant in the Hotel Hassler Roma.

Sized for home kitchens, here’s the scoop:

Risotto with Asparagus and Pink Sparkling Wine Peppery Mussels

Ingredients:
4 1/3 cups Vialone Nano rice
6 1/2 tablespoons shallots
1 clove garlic
2 pounds mussels
1 bunch of asparagus
1 3/4 cups pink sparkling wine
6 1/2 tablespoons butter
1/4 cup grated pecorino cheese
Wild fennel
Salt, pepper and extra-virgin olive oil

Preparation:

Clean the mussels and steam in a lidded pot with garlic, a drizzle of olive oil, 1/4 cup of sparkling pink wine and a generous amount of pepper. As soon as they open, drain and filter the cooking liquid, keeping it to be used later.

Blanch the asparagus in salted water and then cool down immediately in water with ice. Cut and keep the tips of the asparagus aside (reserve for garnish). Cut half of the asparagus stalks into small pieces. Puree the other half in a blender.

Chop the shallots and brown in a pan with half of the butter and a drizzle of extra-virgin olive oil. Once wilted, add the rice and toast it with the remaining sparkling wine. Continue to cook, slowly adding the reserved mussel cooking liquid along with an equal amount of water. When the rice is half-way done (when half of the liquid has been absorbed), add the chopped asparagus. When the rice is almost done, add the asparagus puree and soon after the mussels (previously shelled). Remove the rice from heat and let stand for two minutes.

Add the remaining butter, grated pecorino cheese and minced wild fennel.

Sauté asparagus tips with oil, salt and a light sprinkle of pepper. Place over the risotto.

Buon Appetito from Chef Francesco Apreda!

Leave a Reply