Tomato Bisque, Semolina-Flax Batard, Bibb Lettuce Salad
Heat the soup to a simmer.
Warm the bread.
Tear up the lettuce leaves and dress the salad.
Pork, Mushroom, and Asparagus Ragu w. Risotto
Remove the asparagus from the jar. Reserve. Empty the pork or beans, mushrooms etc. into a sauté pan. Heat over medium until; all the liquid softens and begins to simmer. Allow the ragu to heat through. Pause here and make the risotto. Then add the asparagus right at the end and heat 1 minute more. Serve over the risotto.
Shake the herbs off the risotto and into a small dish. Reserve.
Taste a cold rice grain. It should have a slightly raw, starchy taste/ feel. It is this feel you need to cook out.
To do this add about 1/2 cup of water ( or broth) per share to a sauce pot. Bring to a boil. Add a little salt. When returned to a boil add the risotto and stir to distribute evenly. Add more water (ideally hot from another pot or just microwaved in advance) as needed to have a nice, 'flowable' porridge - think loose oatmeal. Keep it simmering heavily as you stir continually allowing the creamy sauce to form and the rice to finish cooking through.
Taste the rice again. When it is tender, but whole, and the starchiness is gone it is done. This should only take 1-3 minutes. Stir in the reserved herbs. Adjust the seasoning and finish the risotto with delights like butter, heavy cream, good olive oil, shaved parmesan cheese, etc. This is an occasion to be opulent. Portion into dishes and top with the ragu. Good with red or white.