Although the calendar declares that spring officially got under way this week, you wouldn’t know it by the weather in New England. Predictions of snow have been the constant refrain of our weather forecasters, and even though our town has received only light snowfalls, it still feels like winter here.
I’ve countered the cold by cooking spring dishes. Although not local yet, bunches of asparagus and fresh peas have been on display in our markets—an inspiration for cooks to transition from one season to the next. One main course that I’ve prepared several times is a risotto studded with slices of asparagus and peas, and topped with sautéed sea scallops. At last count I had made it three times this month for my husband and me!
Risotto requires your undivided attention. Prepared by stirring simmering stock into a Continue reading
Earlier this month on a picture-perfect summer evening, my husband and I and a good friend ate outside on the terrace of Amherst’s Lord Jeffrey Inn. Our group of three looked at the interesting menu, and surprisingly all ordered the corn risotto as our main course. (If you knew what a carnivore my spouse, Ron, is, you’d be as stunned as I that he by-passed the handsome steak offering for this vegetable main course.). The waitress assured us that we wouldn’t be disappointed, and she was right.
The chef had made a delicious risotto by cooking arborio rice (the classic short, starchy grain used for this Northern Italian specialty) in simmering stock along with fresh corn kernels. As garnishes he had topped each serving with a spoonful of pickled piquillo peppers and some sautéed hen mushrooms. One bite and we were all smitten.
At home, I couldn’t get the dish out of my mind, and set out to create my own version. I sautéed chopped shallots in butter, along with corn and rice. Then for the next 20 minutes I slowly added ladlefuls of simmering broth to the pot, stirring constantly until each addition was absorbed before ladling in more. Continue reading
Among the more challenging dishes for home cooks is the ever-popular risotto. It requires patiently standing at the stove, slowly stirring simmering stock into a saucepan of sautéed aborio rice and onions. As the stock is added, a little at a time, the grains start to expand and soon absorb the flavorful liquid. For a typical recipe, you can count on about 20 minutes for this process. Continue reading