Yes, yes, it's July, but this is a luscious, simple Springtime dish that's equally refreshing in Summer!
So, back in March, after drooling over my good friend Daniel Gritzer's Risotto alla Milanese posted on Serious Eats...
(http://www.seriouseats.com/recipes/2016/03/risotto-alla-milanese-saffron-recipe.html)
... I absolutely had to make risotto. But I was also really in the mood for a dish that screamed Spring. I barely cooked some asparagus in salted water, and then shocked it in ice water.
Then I made my basic risotto...
(http://www.thisoldchef.com/blog.html/perfect_risotto_at_home_with_chicken_and_tarragon/)
At the last moment, I added frozen baby peas, the barely cooked asparagus (sliced), some great Irish butter, a splash of sweet lime juice (do you know about sweet limes yet?), a handful of Parmigiano... and topped it with a shower of powerful early Spring chives from the garden. (But Summer chives work, too!)
All I can say is... amazing. A satisfying welcome to Spring, a delightful celebration of Summer.
PS. I am in love with my saucier... a gift from a friend cleaning out his kitchen... and perfect for making risotto.