Friday I watched a movie on TV I had never seen before, Wait Until Dark with Audrey Hepburn playing a blind housewife. It’s an old film and I am not sure how come I had never seen it before. A pretty good story and I enjoyed every minute of it. I have always liked Audrey Hepburn, she was so lovely to look at. She was wearing fairly tight sweaters which emphasised just how slim she was, I should ever be that thin. If I tried for that these days, I would look like an old hag. LOL. I’m still losing by the way, albeit not very fast and it doesn’t show on the scales too much.
I got a call from the doctor’s office today. Having had my ultrasound last week they are now sending me for an upper GI exam. I guess that is the ‘oscopy’ the doc mentioned, but I still am not sure which ‘oscopy’ it is. I don’t yet know when either. Funnily enough, I have been feeling quite a bit better lately, so maybe I don’t really need this test.
Busy day today as we have 6 of us for dinner tonight. Will tell you what I cooked on Monday.
I came across this recipe in the LCBO’s Food and Drink and loved the sound of it. Not that Truffle Oil is something I keep handy although my mother used to. I have posted an asparagus risotto before but this has extra flavour with the pancetta in particular. I could never taste truffles myself I’m afraid, I am sure I was missing out on something but…
Asparagus Risotto with Pancetta and Truffle Oil
Early Summer 2008
By: Lucy Waverman
A beautiful risotto studded with green asparagus and flecked with pancetta. This tastes even better with the truffle oil giving it that final flourish.
1 lb (500 g) thin asparagus stalks, woody ends removed
2 tbsp (25 mL) olive oil
4 slices pancetta, diced
1 cup (250 mL) chopped onion
2 cloves garlic, chopped
1½ cups (375 mL) arborio rice
5½ cups (1.375 L) hot chicken stock
2 tbsp (25 mL) butter
½ cup (125 mL) Parmesan cheese
1 tsp (5 mL) truffle oil
Salt and freshly ground pepper
1. Dice asparagus stalks into 2-inch (5-cm) lengths, reserving tips.
2. Heat olive oil in a pot over medium heat. Add pancetta and fry for 2 minutes or until fat has rendered. Add onion, garlic and asparagus stalks and sauté for 3 minutes or until onion is softened. Stir in rice and cook until rice is coated with onion and oil, about 1 minute.
3. Pour in about 2 cups (500 mL) stock and cook, stirring frequently until most of the liquid is absorbed. Add another 2 cups (500 mL) stock and stir again and cook until liquid is absorbed. Add last cup (250 mL) of stock and asparagus tips. Cook until stock is absorbed. The rice should be al dente. If not, add up to ½ cup (125 mL) more stock. This whole process should take between 20 and 25 minutes.
4. Beat in butter, Parmesan and truffle oil and season with salt and pepper.
Have a great weekend.