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By Root 1051 0

using dried lemongrass here, you’ll need to make a mini-bouquet garni by tucking the dried lemongrass into a small, porous pouch along with the ginger and garlic, and knotting tightly on top. Long, empty tea bags sold for use with loose-leaf tea are ideal for this. You can also use cheesecloth and tie it into a little bundle, but double- or triple-layer it to make sure none of the lemongrass bits leak into the stock (just give the bundle a good squeeze before discarding).

3 cups vegetable broth

3 cups water

3 tablespoons soy sauce

Risotto: ⅓ cup cooking sherry

1 pound asparagus

5 tablespoons peanut oil

1 cup basil leaves (Thai preferred), rolled and sliced into very thin strips

2 tablespoons chopped fresh mint

6 large shallots, sliced thinly

4 cloves garlic, minced

1 serrano red chile, sliced very thinly, or ½-1 teaspoon dried red pepper flakes

1½ cups Arborio rice

1 teaspoon sugar

2 tablespoons lime juice

Chopped roasted peanuts and lime wedges, for garnish

IF USING fresh lemongrass, peel away and discard any brown stems from the stalk. Slice the stalk in half lengthwise, cut those sections into 3 to 4-inch lengths, and then slice into thin matchstick pieces.

Lightly bruise the ginger slices by gently pounding them with the side of your knife. Crush the garlic cloves with the side of your knife as well, but keep whole; just lay the flat part of the blade over the clove of garlic and give it a good whack. Prepare your bouquet garni as described in the tip.

Place all the broth ingredients in a large stockpot and bring to a boil, then lower the heat to medium-low. Simmer for 10 minutes, then strain the broth, discarding the vegetables and herbs. Pour the broth back into the pot, cover, and place over low heat (as low as possible) to keep warm.

While you’re cooking the broth, warm the cooking sherry in a separate, small saucepan over medium heat.

Slice the asparagus into ½-inch pieces, removing any tough parts from the bottom of the stem. Separate tips from the stems and place each in separate small bowls.

In a medium-size heavy-bottomed pot, sauté the asparagus tips in 1 tablespoon of the oil over medium heat until the tips are bright green and crisp-tender, 3 to 4 minutes. Return them to their small bowl. Add 1 more tablespoon of oil to the pot and sauté the sliced asparagus pieces until crisp-tender, 5 to 6 minutes. Add the basil and mint, sauté for 30 seconds, remove from the heat, and set the sliced asparagus mixture aside in a small bowl separate from the tips.

Add the remaining oil to the pot. Sauté the shallots and garlic, stirring occasionally, until shallots are very soft and just starting to brown, 6 to 8 minutes. Stir in the chile pepper and rice, and sauté for about 8 minutes, until the rice smells slightly toasted. Add the cooking sherry and stir constantly until the liquid is absorbed.

Now meditation time begins. Ladle about ½ cup of the broth at a time into the rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but still somewhat firm in center. When broth is almost gone, stir the sugar and lime juice into the last of the broth before adding to the risotto. You may add more water or additional regular vegetable broth in ¼-cup increments if the broth runs out and the rice isn’t cooked enough yet. This will take about 35 minutes.

Stir the asparagus stems (not tips) into the risotto and cook for another 5 to 10 minutes, until the asparagus has reached desired tenderness.

Garnish individual servings with the sautéed asparagus tips, chopped roasted peanuts, and lime wedges.

GREEN PEA AND LEMON RISOTTO WITH ROASTED RED PEPPERS

SERVES 4

This bright-tasting risotto features summer’s vivid bounty. Use vegetable broth that isn’t too strongly flavored, so that the lemon, peas, and parsley really shine through. If your broth has a very strong taste, use only four cups of broth plus two cups of water.

2 red bell peppers

6 cups vegetable broth

1 tablespoon olive oil

1 cup finely chopped shallots

4 cloves garlic, minced