Tag: risotto

Snap Pea Risotto with Garlic Scape Butter – Recipe of the Week!

Posted on by Meghan Buckley

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Snap Pea Risotto with Garlic Scape Butter

An ode to late spring, this fresh risotto features snap peas and tender garlic scapes.

  • 3 C Chicken Broth
  • 1 C White Wine
  • 1 C Arborio Rice
  • 1/3 C Atwells Gold Cheese (grated)
  • 1 C Sugar Snap Peas (trimmed and cut into ½” pieces)
  • 1/4 C Scallions (chopped)
  • 1 T Olive Oil
  • 2 T Garlic Scape Butter

  1. Set out ingredients

  2. In a medium saucepan, heat chicken broth to medium heat
  3. In a large skillet, heat olive oil over medium high heat
  4. Add scallions to skillet and cook for 3 minutes
  5. Add rice, stir to combine ensuring rice is coated with oil. Cook for approximately 2 minutes.
  6. Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  7. Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  8. Along with the final ladle of stock, add the snap peas. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  9. Remove from heat, and add garlic scape butter and Atwell’s Gold cheese.

To make Garlic Scape Butter, blend 1 stick of butter with 2-3 garlic scapes in a food processor until smooth.

Atwell’s Gold cheese is available from Narragansett Creamery. If unavailable, you can substitute Asiago.

Radish Risotto – Recipe of the Week!

Posted on by Meghan Buckley

Radish Risotto

  • 12 French Breakfast Radishes (chopped)
  • 1 C Radish Greens (roughly chopped)
  • 6 C Chicken Stock
  • 1 C White Wine
  • 2 C Arborio Rice
  • 1/2 C Parmesan cheese (grated)
  • 3 shallots (diced)
  • 1 clove garlic (minced (about 3/4T))
  • 5 T butter ((or olive oil))
  • 1 dash Lemon Pepper (optional)
  • Fresh Mint (to garnish)

  1. Prepare ingredients and set out so you will not need to step away from the risotto while it cooks.

  2. In a large saucepan, heat the chicken stock to medium temperature. Do not remove from heat during cooking process.

  3. In a large pan over medium heat, melt 3T butter and add the shallots and garlic. Cook until soft and aromatic, approximately 5 minutes.
  4. Add radishes and cook for approximately 2 minutes.
  5. Add rice, stir to combine ensuring rice is coated with butter. Cook for approximately 2 minutes.
  6. Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.

  7. Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.

  8. Along with the final ladle of stock, add the radish greens. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.

  9. Remove pan from heat, and stir in parmesan cheese, remaining butter, and 1 dash of lemon pepper.
  10. Serve, adding a few fresh mint leaves on top for garnish.

 

Some quick additional tips for making great risotto:

  1. Have patience! When you are adding each ladle of broth, it’s important to make sure the previous ladle has fully absorbed.
  2. Use tools that work for you.  I really like using a pasta spoon for all this mixing!
  3. Remove the risotto completely from heat before adding final ingredients, particularly cheeses.