When I was a kid, my Grandpop and I would sally down to the “crick” and its grove and harvest ramps and talk about fishing and what we were going to plant in the “garden” (small farm). My early youth, probably unbeknownst to the rest of my family, was full of encounters and experiences with [...]
Archive for the ‘Risotto’ Category
Risotto with Ramps and Chives
Posted in Onions, Risotto, tagged Ramps risotto on May 15, 2012 | Leave a Comment »
Asparagus Risotto with Spring Onions
Posted in Asparagus, Onions, Risotto, tagged Asparagus risotto on April 24, 2012 | Leave a Comment »
Ah April, when the asparagus stalks emerge all spindly from the bare ground and plump violet spring onions are bunched for sale at the market. One of our local farms has a pick-your-own asparagus field, which I visit on my way back from the farmers’ market on Saturday. It’s rejuvenating to know that our local [...]
Risotto with Broccoli Rabe and Sausage
Posted in Greens, Risotto, tagged Using meat as a garnish on January 13, 2012 | Leave a Comment »
Ta da! My first experience growing broccoli rabe has been a success. I planted it in early September and hoped that it would mature enough to harvest or possibly over-winter for a spring crop. We’ve been nursing it along with a blanket cover during dips below freezing and finally, as it started to flower and [...]
Winter Squash Risotto with Sage
Posted in Herbs, Risotto, Spice Rack Challenge, Winter squash, tagged Pumpkin or squash risotto, Sage in brown butter on December 5, 2011 | Leave a Comment »
Risotto is one of the ultimate comfort foods in our house. A little leftover winter squash and turkey stock from the Thanksgiving bird were transformed into a delicious dish, satisfying enough to constitute an entire meal with just a salad of bitter greens and pears on the side. My typical proportions for risotto are ¼ [...]
Risotto with Sweet Peas
Posted in Peas, Risotto, tagged Green pea risotto on June 27, 2011 | Leave a Comment »
When short-term crops come into the garden and market, I tend to make as many variations as I can. I know that we can rely on our great supermarkets, especially in New York City, to provide us with anything from anywhere, anytime. While that’s great fun, and makes for amazing eating, I still prefer the [...]
Shrimp Jambalaya
Posted in Risotto, Shellfish, tagged Shrimp jambalaya on March 29, 2011 | Leave a Comment »
I’ve been wanting to make Jambayala since Mardi Gras and finally got around to it, partly because I had some frozen shrimp and shrimp stock in my refrigerator, some red and yellow peppers, a partial can of tomatoes and a little bit of ham. The idea just jumped out of the fridge at me. I’m [...]
Mushroom Risotto with Rosemary
Posted in Mushrooms, Risotto, tagged Mushroom risotto on February 27, 2011 | Leave a Comment »
Whenever I make mushroom risotto or its cousin mushroom pilaf (the difference being the technique), I make extra so that it can be shaped into little fried cakes, stuffed into cabbage rolls, or used in numerous other ways. I cook the mushrooms first, making a chunky version of duxelles with minced onions and a little [...]
Pumpkin Risotto with Sauteed Brussels Sprouts
Posted in Cabbage, Pumpkin, Risotto, Winter squash, tagged Pumpkin or squash risotto on December 25, 2010 | Leave a Comment »
Right up there with the definition of eternity as “two people and a ham” (or turkey as I remarked last year) is “two people and a pumpkin.” After the pies and breads and soups and stews from a large roasted and pureed cheese pumpkin that I made at Thanksgiving, there was still a cup or [...]
Risotto with Fennel and Fennel Frond Pesto
Posted in Fennel, Pesto, Risotto, tagged fennel frond pesto, Fennel risotto on June 27, 2010 | Leave a Comment »
Risotto with Fennel and Fennel Frond Pesto Olive oil and/or butter 1-2 bulbs fennel, trimmed and thinly sliced lengthwise Squeeze of lemon juice Trimmings of fennel stalks – fronds separated from stalks 4-5 cups of chicken or vegetable stock Fennel fronds Olive oil Salt Clove of garlic (optional) Pine nuts ½ medium onion, diced Olive [...]
Risotto with Escarole
Posted in Gluten-free, Greens, Risotto, tagged Greens, Risotto on January 31, 2010 | Leave a Comment »
Escarole is one of the more reliably good winter greens around here and, when I find a head with clear, soft leaves, I use it as the basis for a green salad. A member of the endive family, escarole has a hearty texture and flavor, which makes it excellent for braising. It is the basis [...]
