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…
Read More »Risotto
Broccoli Risotto
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…
Read More »We’re Nearing the End…
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…
Read More »Roasted Beet and English Pea Risotto
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…
Read More »August Daze Risotto
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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