There are certain dishes that just shout spring, and for me this is one of them. Abundant with garden-fresh spring veggies, this is both light and satisfying, and I make it at least once every spring. And finally, it seems the weather is catching up to my cooking – at least today it has!
I used asparagus, zucchini and peas here, but feel free to improvise. You could add morel mushrooms if you want – those honey-combed gems are only around for a few short weeks. Or you could swap in garlicky ramps for a burst of flavor. Or maybe some baby lettuces. But remember, less is often more and I like to limit the number of ‘mix-ins’ in any risotto to about three. A kitchen-sink risotto usually ends up tasting like a big jumbled mess.
continue reading ‘Spring Vegetable Risotto’
Photo featured on Foodgawker, 1/30/11, Tasteologie, 2/11/11 & Photograzing 2/18/11
If you’re looking for a dish that will dazzle you, this risotto is just the ticket. The addition of roasted pureed and diced beets into this otherwise simple risotto create a strikingly gorgeous magenta color that makes the expression ‘beet red’ really come to life! The mellow, subtly sweet flavor of the beets paired with the tangyness of goat cheese and sharpness of parmesan with the mildness of the beet greens really works, trust me. This dish is fantastic on its own as a main vegetarian course or wonderful with a seared lean steak. And I guarantee you can’t get much more colorful with your food, without using food coloring, than this!
continue reading ‘Beet Risotto with Goat Cheese and Beet Greens’
There are going to be a lot of risotto posts on this blog, as I simply adore the stuff. Risotto makes a terrific side dish for fish or meat, though it usually steals the show, or it’s fantastic on it’s own as a main course. Company is always impressed with risotto, which has a rap for being much harder to make than it really is. And it’s so much fun to pull seasonal produce together into an incredible risotto dish, and I have many winning combos for every season.
continue reading ‘Red Wine, Radicchio, Portabella Risotto with Flank Steak’