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Mike Mackey grew up steeped in the joys and traditions of food and cooking. A Long Island native, the Westport resident who aptly resides in a former onion farm barn, credits his passion for culinary pursuits to his parents. His Dad, in particular, sparked his interest in the nuances brought to the table by varied cultures.
"I grew up with a father who had a knack for finding small, store-front ethnic restaurants," he said in a food column he writes for The Norwalk Beat magazine. "He would regularly take me for lunch at his 'latest find.' Whether Puerto Rican, Greek, Chinese, Cuban, Vietnamese, or Dominican, most of the food I found so intriguing as a kid was prepared by a Mother or Grandmother in a tiny kitchen. The one thing all these cultures had in common was a devotion to their native cuisines."
Mackey is much lauded in his circle of friends for the love he brings to them, often through his gift for cooking. He recently created a menu for his dear friends Emma Vine and Duvian Montoya of Fairfield that the couple will serve at their wedding. The annual, formal, multi-course meal he prepares in the fall for a select group of his most cherished pals is legendary. Don't ask Mackey to pick his favorite style of cuisine, though. He has a taste for them all.
In honor of the season, Mackey offers his recipe for asparagus risotto to Mainstreet Connect readers.
Asparagus RisottoOne bunch of asparagus, bottoms trimmed, cut into 1 inch pieces1 Shallot minced2 Cloves of garlic cut in half5 TBSP butter2 TBSP olive oil2 Cups Arborio rice (or other short grain white rice)1 Cup white wine6 Cups chicken stock½ Cup grated cheese (I prefer Romano for this dish)1 Sprig of fresh thymeSalt & Pepper
In a small saucepan, bring chicken stock to a simmer turn heat to low and keep warm.In a medium sized pan with at least 3 sides, warm olive oil over medium heat. Add cut up asparagus, season with salt and pepper; and sauté for about 5 minutes until cooked but still a bit firm. Transfer to a bowl and cover to keep warm.Add 2 Tbsp. of butter to the pan and allow it to melt completely. Add thyme, minced shallot and garlic season with salt and pepper - and sauté until translucent about 4-5 minutes. Add rice to the pot and cook, stirring frequently, for about 4 minutes until it has all been coated evenly with the butter.Deglaze the pan with the wine and stir until it is almost all absorbed. Now begin to add the warm chicken stock one ladle at a time, until the rice is just covered and has a soupy consistency. Look at the clock, it should take approximately 18 minutes from this point. Also, you need to stir the rice frequently (not constantly, but dont forget it and let it burn). When the rice has absorbed almost all of the stick, add more stock until it regains that soupy consistency. STIR! Repeat the process as needed until the rice is cooked, but is still firm to the bite in the center when tested. If you run out of stock, you can add water if necessary to complete the cooking.Remove the thyme spring and stir in the asparagus. Add the remaining 3 Tbsp. of butter and most of the grated cheese to the pot and stir until the butter is melted and the cheese is all incorporated. Taste and add salt and pepper as needed. If the risotto seems a little too thick, add another bit of stock to achieve a creamy texture.Transfer to warm bowls, sprinkle with reserved cheese and serve immediately.Makes approximately 6 main course or 8 appetizer servings.
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