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RI Archives: Food

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Recipe: Late Summer Farm Risotto

One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.

This Late Summer Risotto is the perfect recipe for those cool summer evenings that transition us into fall. The warm and creamy risotto is punctuated with crunchy bits of peppers and zucchini, while the fresh tomatoes add a bright, acidic contrast to the Parmesan. It is truly a beautiful dish that highlights the bounty of late summer or early autumn. The consistency of the finished dish should be “all’onda” or “wavy,” which speaks to the ripples that the risotto should evoke when you tilt your plate.

Late Summer Farm Risotto
Serves 4-6

3 tablespoon olive oil
6+ cups vegetable stock
1 onion (small dice)
2 cups Arborio rice
1 cup cherry tomatoes
1 medium zucchini (small dice)
1 bell pepper (small dice)
3 tablespoons butter
1/2 cup grated Parmesan cheese
3 tablespoons fresh chives and basil (chopped)

1. Heat stock.
2. In a pan sauté tomatoes, peppers, and zucchini.
3. Heat olive oil over medium heat in large saucepan. Sweat onion until tender (about 5 minutes).
4. Add rice and sauté until grains are coated with oil. Add two ladles of stock and a pinch of salt and pepper.
5. Continue to add the stock, a ladle at a time, stirring frequently. Allow stock to absorb into rice each time, before adding more.
6. After cooking rice for 15 minutes, add sautéed vegetables and tomatoes.  Continue to cook until rice is cooked through, but still al dente (about 18 min).
7. Remove from heat and fold in butter, cheese, and herbs. Season with salt and pepper to taste.
8. Consistency should be “all’onda” or wavy, and it speaks to the perfect risotto soft and loose texture, so if you tilt the plate the risotto ripples in waves.



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Posted by Lisa Green on 09/25/16 at 11:29 AM • Permalink