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Cooking School and Recipes in Washington DC

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Risotto

Carrot and Baby Greens Risotto

April 8, 2017 by Chris

Are you tired of winter root vegetables and craving greens? Carrots, pea shoots, baby arugula and Red Russian kale capture spring in all it’s glory in this easy-to-make recipe. Enjoy… For the Kale… 2 large…

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Filed Under: Condiment, Entree, Risotto Tagged With: carrots, greens, kale

Broccoli Risotto

October 9, 2016 by Chris

A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor and texture when broccoli is prepared three ways. Make sure you cook the broccoli ahead so you’re…

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Filed Under: Entree, Risotto, Side Tagged With: broccoli

We’re Nearing the End…

November 6, 2013 by Chris

of mushroom season! But don’t despair… there’s still time to get your fungi fix! They say not to wash but just brush away the dregs of dirt that cling to your precious caps. Then loosely…

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Filed Under: Entree, Risotto, Side Tagged With: mushrooms

Roasted Beet and English Pea Risotto

May 3, 2013 by Chris

A testament to nature’s bounty… this colorful and delicious risotto shouts warm days ahead!!! Starting with a soffrito of leeks, onions, and shallots… we marry the seasons with cooked and raw beets and peas garnished…

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Filed Under: Entree, Risotto Tagged With: beets, peas

August Daze Risotto

August 20, 2011 by Chris

Ingredients… Extra virgin olive oil 1 medium large onion, chopped Maldon Sea Salt Flakes 3 cups Aborio rice 3 garlic cloves, chopped finely 2/3+ cup dry white wine 9+ cups chicken or vegetable stock, warmed…

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Filed Under: Building Blocks, Entree, Risotto, Side Tagged With: slow roasted tomatoes

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