Asparaugus and Lemon Risotto

Serves 4 to 6. Takes 1 hour 20 minutes.

Lemongrass broth:
3 cloves garlic, whole and unpeeled
1-inch piece fresh ginger, sliced into 1/4 inch slices
1 small stalk lemon grass, or 1 tbsp dried, chopped lemongrass (if using dried, then tie off a bouquet for soaking)
3 cups vegetable broth
3 cups water
3 tbsp soy sauce

Risotto:

1/3 cup cooking sherry
1 pound asparagus
5 tbsp peanut oil
1 cup basil leaves (Thai preferred), rolled and sliced into very thin strips
2 tbsp chopped fresh mint
6 large shallots, sliced thin
4 cloves garlic, minced
1 serrano red chile, sliced very thin, or 1/2 to 1 tsp dried red pepper flakes
1 1/2 cups Arborio rice
1 tsp sugar
2 tbsp 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 in half and cut into 3-4 inch lengths, then slice into matchstick pieces. Lightly bruise the ginger slices with the side of a knife. Crush the garlic with the knife as well, but keep whole. Prepare your boquet garni using an empty tea bag or cheesecloth tripled up.

Place all 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 over low heat to keep warm.

Warm the cooking sherry in a separate, small saucepan over medium heat. Slice the asparagus into 1/2 inch pieces, removing any tough parts from the bottom of the stem. separate tips from stems and place each in separate small bowls.

In a medium size heavy bottomed pot, saute the asparagus tips in 1 tbsp 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 tbsp of oil to the pot and saute the sliced asparagus pieces until crisp-tender, 5-6 minutes. Add the basil and mint, saute for 30 seconds more, removing from the heat, set the asparagus mixture aside in a small bowl separate from the tips.

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

Ladle about 1/2 cup of borth 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 the center. When the broth is almost gone, stir ithe 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 1/4 cup increments if the broth runs out and the rice isn't cooked enough yet. This will take 35 minutes.

Stir the asparagus stems into the risotto and cook for another 5-10 minutes, until the asparagus has reached desired tenderness. Garnish with sauteed tips, chopped peanuts and lime wedges.

Porcini Wild Rice Soup

Serves 6. Takes 1 hour.

1/2 ounce dried porcini mushrooms
2 cups boiling water
2 tbsp olive oil
1 large yellow onion, sliced thin
4 cloves garlic
2 tsp fresh thyme
1 tsp salt
Several pinches of black pepper
8 ounces cremini mushrooms (about 3 cups), sliced thin
1 1/2 cups wild rice
4 cups veggie stock
1 carrot, peeled

Place the porcinis in a bowl. Measure 2 cups boiling water and pour over the mushrooms. Cover with a plate and set aside. Preheat the stockpot over medium-high heat. Add the olive oil and saute the onions for about 3 minutes. Add the garlic, thyme, salt and pepper. Cook for 10 minutes or until browned, stirring frequently.

Add the sliced creminis and saute for about 3 minutes. In the meantime, remove the porcinis from their broth. Slice them thinly and add to the stockpot along with the porcini broth. Let the mixture cook for a few more minutes.

Add the wild rice and the veggie stock. Cover and bring to a boil. Once the soup in boiling, lower the heat and low and simmer for about 45 minutes. When the rice in tender, grate the carrot in and turn off the heat. Let sit for 10 minutes or more. If the soup is too thick, add another cup or so of water or broth.

Saffron Garlic Rice

1 3/4 cup water
1 bouillon cube
Pinch of saffron (5-6 threads)
2 tbsp olive oil
5 cloves garlic, minced fine
1 small yellow onion, diced fine
1 cup long-grain white rice, rinsed and drained
Pinch of ground coriander
Salt and pepper
1/3 cup toasted, sliced almonds

In a medium saucepan boil the water, add the bouillon cube and stir until dissolved. Turn off the heat, add the saffron threads, and stir. Cover and set aside until ready to use.

Preheat a medium pot over medium heat. Saute the garlic in oil until it has softened and is jst starting to turn golden, 3 to 4 minutes. Add the onion and continue to saute until the onion turns translucent, 5 to 6 minutes. Add the rice and stir to combine. Saute the rice for about 1 minutes. Pour in the broth and stir in the coriander. Cover and bring to a boil, stir the rice just once, and lower the heat to low. Cover and let the rice simmer for 20 to 25 minutes until the liquid has been absorbed and the rice is tender.

Remove from heat and allow the rice to stand for 10 minutes. Fluff with a fork and add the toasted almonds. Season with slat and pepper if desired.