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Tuesday
Jun272017

Try The Summer Risotto


It's all about the fresh summer veggies that make this dish so great.  A range of green/yellow veggies add depth and great flavor - give it a try, won't you? 

For risotto you need some basics......Arborio rice, some white wine, chicken stock, fresh grated parmegiana cheese, Vidalia onion, butter and a splash of olive oil.  In addition - you need some of your favorite green veggies..... peas, asparagus tips, leeks, baby zucchini both yellow and green (yellow complements the green -sliced lengthwise and sautéed quickly) and artichoke hearts.....you can even add cut, blanched broccolini. 
  
Begin by sautéing the Vidalia onion, and the chopped leeks in a bit of butter and splash of olive oil.....now add in the rice and stir until coated.  Next add about 1/2 cup of white wine and allow it to absorb.  Next as usual - add one ladle of hot chicken stock and stir...until almost absorbed....repeat and repeat again...until the chicken stock is absorbed.  Taste for doneness - when ready - add the peas, asparagus, artichokes, zucchini, broccolini (if you used it) stir to mix so that the veggies heat up.....add in a 'squeeze' of lemon juice (not too much) and the fresh grated cheese..... Serve as a starter or as a side dish....either way - it is a celebration of summer. 
 
 
Buon Appetito.

 

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