Spring garden vegetable risotto

Guest is Chef Geoff Bragg

www.communityculinary.org

Ingredients:

 

2 qt warm stock

olive oil/butter as needed

3 c Arborio rice

½ c brunoise yellow onion

2 tbs minced shallots

salt and pepper to taste

1-2 c freshly grated parmesan

 

Heat the stock over medium-low heat. Do not boil it and hold it at just barely a simmer. Heat your large risotto pot over medium-high heat, add the oil, then the onions and shallots. Cook until they are just translucent but not brown. Add the rice and sauté until the rice just achieves a toasty aroma. Using a large ladle add about a cup of the warm stock to the pot with the rice. Stir vigorously with a large spoon until the moisture is almost gone. Reduce the heat on the pot to medium-low. Add another cup of stock and continue to stir. Repeat the process until the rice is al dente. Remove the pot from the heat, add the parmesan cheese and stir until it has melted. Serve immediately.

 

There are many variations and flavors you can add to enhance your risotto. Add saffron or any number of spices to your broth or saute them into your onions and shallots. You could render bacon in the olive oil before adding the onions. You could fold in a vegetable ragout or Bolognese sauce to make it a full out meal. The really are no limits.

 

 

 

 

 

 

 

Spring Vegetable Saute

 

Olive oil, as needed

3 Tbs diced bacon

¼ c sliced leeks

½ c slice d fennel

½ c roasted turnips

½ c asparagus tips

8 baby carrots, split in half and grilled

 

 

Heat a large pan over medium high heat. Add some olive oil and and then the bacon, render the fat from the bacon and make it just crispy. Add the leeks and sauté until tender. Add the fennel, the turnips, the asparagus and the baby carrots. Season with Salt and pepper. Add some fresh thyme and a splash of water, remove from the heat and mount the dish with butter. Season to taste.

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