Lesson Two: The Nuances in Butter

If there is one thing that the French (and Paula Dean) have taught us, it is that the iconic and most exuberant dairy product, butter, is the secret to a satisfying life. Notice I didn't say healthy? This isn't another healthy eating blog so if that is going to be a problem, you might want to move on, because in my idealistic world, there are no such things as calories and trans fat and well a good meal is a good meal regardless of how much love went into making it.

Anyways, this blog already sounds like a desperate outtake of Julie Powell's story on Julia Child's 524 recipes in 365 days, however, I will not be cooking 524 recipes in 365 days and certainly not by one person. I guess I could cook 524 recipes but sorry, there is no epic timeline here.

How does one appreciate the nuances in butter? Well, forget that it is the start of 2012 and that pathetic resolution you threw at the last minute into your conventional agenda of 'important things to do throughout my day' and go to the store and by a few sticks of butter because no fridge is complete without it. Besides, you can't really expect to follow this blog if you can't handle the mere fact that butter is the gateway to not only a coronary but to a satisfied husband, wife, grandparent or kid's stomach. And of course, you know what they say, butter is a gateway ingredient to more worse things, like... CRISCO!?! You won't see that on here. Promise.

Butter does not judge, it does not lie, and it doesn't give a damn on how you use it. Just use it! Sure olive oil as a substitute is great and I am not saying don't use it because I use olive oil all the time, but if I am centering my collation on comfort and robust flavor, I am going to use butter. I prefer European-style unsalted butter. Trader Joe's has the best selection or go the extra mile and go to Wholes Foods or Fresh Market; they will have the same quality product.

I mean think about it. All great things any culinary gourmonde would say to you is that butter is the key ingredient to their favorite dishes. Take for example, a risotto, a GOOD risotto will be rich, creamy and chalk full of butter and if it is not and I don't taste the succulence of the rich texture of butter on my taste buds, we got problems (Insert Snooki line here). 

Speaking of which, I have the perfect gluten-free risotto recipe that will comfort you anytime of the day and in any mood...

Asparagus Risotto:
Ingredients

• 1 pound of asparagus
• 3 Tbsp plus 1 teaspoon of BUTTER
• 1/2 cup chopped shallots 
• 1 cup arborio rice
• 1/2 cup dry white wine (or 1 tbsp lemon juice and 1/4 cup water)
• About 3 1/2 cups chicken stock (or whatever stock) 
• 1/2 cup freshly grated Parmesan cheese (none of that pre-grated shit from a bottle) 
• Last but not least, salt and pepper

How-To

1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

2 In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

3 While the shallots are cooking, bring the stock to a simmer in a saucepan.

4 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.

5 Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

Voila!

If that doesn't satisfy you, refer to this recipe with crab:

http://wino-sapien.blogspot.com/2008/01/crab-risotto.html

Anyways, back to what I was saying, you can't appreciate life if you can't handle the subtle nuances it has to offer, like a good home-cooked meal that has no boundaries. Limiting yourself to the luxuries of simple life only disables you into the crass American that you are. The French use butter in everything and they aren't fat as shit like we are? You know why? They are happy. They come home from work (whose to say they aren't just as busy as we are?) and sit down and enjoy not only each others company at the dinner table, but a home-cooked meal that probably doesn't taste like it came out of a box (hamburgerhelper). I think if anybody can appreciate the latter statement, it would be you college folk or just-recently-graduated-college-folk. Butter is NOT your enemy, you, yourself are your own enemy when you pay $12 for that venti cup of caramel macchiato that has much calories in it as a milkshake.