BROTH
1 Head Celery chopped
6 Large Carrots chopped
1 Large Onion Chopped
8 Mushrooms Quartered
1 Large Russet Potato
1 can Jovial Whole Tomatoes Chopped
Should equal around 6- 8 cups. Taste for flavor, adding more carrots give the broth more taste, discovery!
Sauté the vegetables, until lightly browned in a little Grapeseed oil, until lightly browned, cover with water add the sprigs of fresh Thyme and Parsley, and simmer on medium for approximately one hour, you can lower the heat when necessary after it boils for 30 minutes. Add the tomatoes, and simmer another 15 minutes. Add salt, and set aside on warm.
2 Cups Arborio Rice
Rinse
RISOTTO
2 shallots diced
6 cloves garlic diced
3 Carrots sliced diagonal
1 cup Frozen or fresh Peas
1 Bunch Asparagus sliced diagonal
Miyoko’s Creamy Chive Cheese
Pine Nuts for Parmesan
Fresh Chives for Garnish
Prepare all the vegetables and have them ready. Sauté in large iron skillet heated with grapeseed oil, add the onions and sauté until lightly browned, add the rice, sauté; start with 1 drained cup of broth until reduced and repeat process with timer on for 18 minutes, constantly stirring. Each time the broth should reduce. At Cup 2 add the carrots, at 15 minutes add the asparagus, add the peas towards the end to lightly cook a light green, add a chunk of Miyoko’s Creamy Chive towards the end and let it melt. Add more broth as necessary to keep the rice from browning.
Pine Nut cheese, add a handful of Pine Nuts in iron pan and sauté until lightly browned, cut with 1/2 small clove of fresh garlic and salt.
Serve with bowl with broth at bottom, garnish with fresh chives, Pine nut Parmesan, crushed black pepper, and fresh chives.
The perfect dish for Spring, while it’s still cool and rainy, albeit we need so much more rain here in California! I know you’ll enjoy this dish it’s ultra comfort food, filling and satisfying while rich and creamy. Let me know that you’ve tried it. Enjoy!
