Afrooz Family:

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Aged Gruyère risotto served with caramelized onions, fermented black garlic, and asparagus served with lemongrass-balsamic reduction1. 1. The reduction is really the only part that needs any explanation: Simmer 1 cup for balsamic vinegar in a sauce pot with a handful of fresh lemongrass and a teaspoon on grapeseed oil (what? you don’t have grapeseed oil?). Remove from heat when reduced to 1/2 a cup (approx. 25 minutes) and allow to further thicken. Add a little flour and simmer while stirring until a thick syrupy consistency is achieved. Refrigerate.

Aged Gruyère risotto served with caramelized onions, fermented black garlic, and asparagus served with lemongrass-balsamic reduction1.

1. The reduction is really the only part that needs any explanation:

  • Simmer 1 cup for balsamic vinegar in a sauce pot with a handful of fresh lemongrass and a teaspoon on grapeseed oil (what? you don’t have grapeseed oil?).
  • Remove from heat when reduced to 1/2 a cup (approx. 25 minutes) and allow to further thicken.
  • Add a little flour and simmer while stirring until a thick syrupy consistency is achieved.
  • Refrigerate.
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  1. messily said: You should just start tagging every single one of your posts with #cheese to prove to Afsheen that you don’t have an anti-cheese eating problem. Also please come cook for me. I am eating a Dr Praeger burger on an English muffin and this makes me sad.
  2. afrooz posted this

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