‘Lemons, peas and butter are not used’

‘Lemons, peas and butter are not used’


The dish was called ‘Risotto with asparagus, peas and broad beans’. Because it was presented under the heading ‘Cooking Without Recipeless’, I did. With about twenty years of experience in making risotto – the main ingredient: patience – something like this should be possible and later you can see what you have done differently from Janneke.

This led to the following: I used sauvignon instead of sherry, I skipped lemons, peas and butter and used garlic instead of wild onions. As usual, I also focused on the essential ingredients of saffron, fennel and celery, and I used pecorino, but more Parmesan cheese. In the preparation I chose not to fry the green asparagus, but to cook the stalks for a long time and to cook the heads for a short time and stock. With a balanced egg, I make sure I circulate the boiling water like a whirlwind before the egg enters. And I keep the stock boiling throughout the cooking process.

Also read cooked recipes: Risotto with asparagus, peas and broad beans