We have a small tradition at chez Curves&Levels: the Saturday meal. A little wine, rambling conversation and some real cuisine. Last weekend it was Asparagus Risotto, a rice dish from northern Italy. (Note: these pictures were taken hand-held with no flash, so you'll notice a certain, uh, immediacy.)
Add white wine over low heat and stir.
Have shallots and garlic, chopped and ready.
Add with chicken broth and stir some more.
Lemon for zest, grated parmesan cheese and chopped asparagus.
Chicken wings are optional.
Below, the ingredients have been added. Keep stirring. And stirring.
Voila! Bravo!
