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Asparagus and Parmesan Risotto

By whatsgabycooking · From Open Recipes · 7 ingredients
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Why it works: Asparagus and rice match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 244 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By whatsgabycooking. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Asparagus + ricetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together244 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. White wine + parmesan cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together697 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Butter + white winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + parmesan cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,158 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Rice + parmesan cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together874 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (asparagus, butter, rice, white wine, parmesan cheese, pepper):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against asparagus, butter, rice, white wine, parmesan cheese, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).