Spring Risotto
Obviously, I have a springtime addiction. Flowers are blooming, birds chirping, hay fever raging, nose running...But, I digress. The foods that are available in spring are just so fresh and flavorful. There is finally more than just carrots, potatoes, beets and onions available at the market. Colors abound. Textures diversify. Your palate is awakened and restored. Basically, it's fabulous.
On Monday, I wasn't feeling too ambitious, but of course, was craving something delicious that showcased all that spring has to offer. I decided on making a simple risotto with braised spring vegetables and blistered tomatoes (recipe already posted - search at the left). I served this alongside whipped ricotta cheese and warm focaccia bread. The meal was quite satisfying and simple to prepare.
Risotto: Yields 4 Servings
2 Tbsp butter
1 large shallot, finely chopped
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white wine
4 cups vegetable stock, warmed
2 Tbsp heavy cream, optional
1/2 cup grated Parmesan cheese, reserving 1 Tbsp for garnish, optional
1. In a medium saucepan over medium heat, sweat shallot and garlic in butter. Season to taste with salt.
2. Add rice and cook for 1-2 minutes, stirring constantly.
3. Stir in white wine.
4. Add stock 1 large ladleful at a time, stirring frequently, allowing it to be absorbed almost completely after each addition. Continue until the rice is creamy and tender.
5. If using, stir in cream and Parmesan. Readjust seasonings, if necessary. Garnish with additional Parmesan cheese.
Braised Spring Vegetables: Yields 4 Servings
3 carrots, peeled and cut into thin 1-inch long roll cut (or half moons)
5 asparagus spears, trimmed and cut into 1-inch pieces
2 Tbsp butter (use oil for vegan)
5 ramps, stalks thinly sliced and greens chiffonaded, separated
2 cloves garlic, chopped
1/4 lb oyster mushrooms (or other flavorful variety), sliced
6 baby artichokes, cleaned and quartered (place in acidulated water until ready to use)
1/4 lb English peas
leaves of 2 sprigs of fresh thyme
1/2 cup white wine
salt and pepper, to taste
1. In a boiling pot of salted water, blanch carrots and asparagus pieces separately for 30 each. Immediately shock in ice water to stop cooking.
2. In a large saute pan, heat butter over medium-high heat. Add ramp stalks and garlic and sweat until translucent. Add mushrooms and artichoke quarters. Cook until starting to brown, about 3 minutes. Season with salt and pepper.
3. To the pan, add blanched carrots and asparagus, ramp greens, peas and thyme leaves. Pour in wine, cover and cook until tender, about 5-7 minutes. If the vegetables start to stick or brown too much, add additional wine or vegetable stock. Readjust seasonings.
Whipped Ricotta: Yields 6-8 Servings
1 and 1/2 cups prepared ricotta cheese (freshly homemade, of course)
1/2 cup whole milk
olive oil, to drizzle
salt and pepper
fresh thyme leaves
warm focaccia bread, to serve (or gluten-free bread/crackers)
Using a hand mixer or standing mixer, whisk ricotta until fluffy. Slowly add milk, mixing until airy and creamy in texture. You may not need all of the milk or need more, depending on how much liquid is in your ricotta. Place in a serving dish. Drizzle or surround it with olive oil. Sprinkle with salt, pepper and thyme leaves and serve with slices of warm focaccia bread.
This meal was colorful and delicious. Risotto may sound complicated, but it is very easy. I don't think I stir it nearly as much as you are "supposed to" and mine always turns out creamy. If you need to reheat it, be sure to have additional stock on hand to loosen it up. For the next chapter in My Year of Canning, I plan to make Strawberry Rosemary Sauce tonight. It will hopefully be simple to prepare and should make for a wonderful gift item. I love herbs in sweet things, as I'm sure you might have noticed. Hopefully this sauce will be up to par!
Class tomorrow is also Spa Cuisine. As I have never really been to a spa, especially one that incorporates food apart from seaweed masks and honey scrubs, it will be completely new to me. If any of the recipes are worthy of sharing, I will post them for your reading and cooking pleasure!
On Monday, I wasn't feeling too ambitious, but of course, was craving something delicious that showcased all that spring has to offer. I decided on making a simple risotto with braised spring vegetables and blistered tomatoes (recipe already posted - search at the left). I served this alongside whipped ricotta cheese and warm focaccia bread. The meal was quite satisfying and simple to prepare.Risotto: Yields 4 Servings
2 Tbsp butter
1 large shallot, finely chopped
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white wine
4 cups vegetable stock, warmed
2 Tbsp heavy cream, optional
1/2 cup grated Parmesan cheese, reserving 1 Tbsp for garnish, optional
1. In a medium saucepan over medium heat, sweat shallot and garlic in butter. Season to taste with salt.
2. Add rice and cook for 1-2 minutes, stirring constantly.
3. Stir in white wine.
4. Add stock 1 large ladleful at a time, stirring frequently, allowing it to be absorbed almost completely after each addition. Continue until the rice is creamy and tender.
5. If using, stir in cream and Parmesan. Readjust seasonings, if necessary. Garnish with additional Parmesan cheese.
Braised Spring Vegetables: Yields 4 Servings
3 carrots, peeled and cut into thin 1-inch long roll cut (or half moons)
5 asparagus spears, trimmed and cut into 1-inch pieces
2 Tbsp butter (use oil for vegan)
5 ramps, stalks thinly sliced and greens chiffonaded, separated
2 cloves garlic, chopped
1/4 lb oyster mushrooms (or other flavorful variety), sliced
6 baby artichokes, cleaned and quartered (place in acidulated water until ready to use)
1/4 lb English peas
leaves of 2 sprigs of fresh thyme
1/2 cup white wine
salt and pepper, to taste
1. In a boiling pot of salted water, blanch carrots and asparagus pieces separately for 30 each. Immediately shock in ice water to stop cooking.
2. In a large saute pan, heat butter over medium-high heat. Add ramp stalks and garlic and sweat until translucent. Add mushrooms and artichoke quarters. Cook until starting to brown, about 3 minutes. Season with salt and pepper.
3. To the pan, add blanched carrots and asparagus, ramp greens, peas and thyme leaves. Pour in wine, cover and cook until tender, about 5-7 minutes. If the vegetables start to stick or brown too much, add additional wine or vegetable stock. Readjust seasonings.
Whipped Ricotta: Yields 6-8 Servings1 and 1/2 cups prepared ricotta cheese (freshly homemade, of course)
1/2 cup whole milk
olive oil, to drizzle
salt and pepper
fresh thyme leaves
warm focaccia bread, to serve (or gluten-free bread/crackers)
Using a hand mixer or standing mixer, whisk ricotta until fluffy. Slowly add milk, mixing until airy and creamy in texture. You may not need all of the milk or need more, depending on how much liquid is in your ricotta. Place in a serving dish. Drizzle or surround it with olive oil. Sprinkle with salt, pepper and thyme leaves and serve with slices of warm focaccia bread.
This meal was colorful and delicious. Risotto may sound complicated, but it is very easy. I don't think I stir it nearly as much as you are "supposed to" and mine always turns out creamy. If you need to reheat it, be sure to have additional stock on hand to loosen it up. For the next chapter in My Year of Canning, I plan to make Strawberry Rosemary Sauce tonight. It will hopefully be simple to prepare and should make for a wonderful gift item. I love herbs in sweet things, as I'm sure you might have noticed. Hopefully this sauce will be up to par!
Class tomorrow is also Spa Cuisine. As I have never really been to a spa, especially one that incorporates food apart from seaweed masks and honey scrubs, it will be completely new to me. If any of the recipes are worthy of sharing, I will post them for your reading and cooking pleasure!
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