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