As a young apprentice one of my favourite memories was Janet Lynn teaching me to make risotto. Her attention to the method and quality of ingredients has stayed with me throughout my career. I was fortunate to have a mentor that not only scared me a little but pushed me to do better at a young age. Not to date myself, but there weren’t a lot of females in the kitchen at that time, and wearing a man’s uniform was just part of the norm.
Risotto was never meant to be a high-end dish. A few fresh ingredients, Arborio rice, well-made stock, parmesan and butter – delish! Slow and steady makes a fabulous risotto, but it doesn’t take hours. Why not take the time? Isn’t it good to take the time for yourself and the ones you love to make a special dinner? Taking the time to do the little things is so important in these times of crazy busy.
Looking for local saffron? Check out Martin’s Family Fruit Farm. Cooking fresh, the healing properties of the herbs, ginger and vegetables are reason enough to pull out that pot and wooden spoon. Stir up some memories of your own. Happy cooking!
Spring Vegetable Risotto
1 medium carrot, diced
1/4 cup red onion, julienned
1 clove garlic, chopped
2 tbsp butter, melted
2 tsp chopped ginger
4 sprigs of thyme
Salt and pepper to season
12 Snow peas, cleaned
Risotto:
1 tbsp olive oil
1/4 cup onion
1 clove of garlic
2-1/2 cups Arborio rice
1/4 cup white wine
1 large pinch of saffron
7-9 cups of chicken stock, hot
4 tbsp butter
2 tbsp chopped basil
Parmesan to finish
Combine first 6 ingredients on baking sheet lined with parchment paper and roast in 400 F oven until tender and golden. Set aside.
Sauté onion in pan with olive oil, on low until the onions are translucent; add garlic.
Add the Arborio rice, toss and toast the rice, then deglaze with wine.
Add saffron and chicken stock until covered. Allow to simmer. As the chicken stock reduces, add more stock. Keep stirring. You will need to have enough stock in the pot to keep the rice suspended in the liquid. Once the rice is cooked (plump and tender, no bite in the middle) finish with butter and parmesan cheese and basil. Add snow peas to heat through, just before serving.
