It’s Saturday morning and the end of a long week. I usually spend my weekends cooking and writing and shooting photos. I will spend some time doing research and finding the right recipe for the evening meal or blog entry. Once it has all come together as a plan, I head out to my local markets to shop for the freshest ingredients.
I am very lucky to live in a neighbourhood that is full of great markets, cheese shops, butchers and fruit stands. Often, I can get whatever I need at the local merchants. In summer we have a farmers’ market in the park where we can get locally grown organic produce and baked goods.
All of this is in the heart of Canada’s biggest city, Toronto.
I have spent the last month taking you on a tour of Italy and writing about regional Italian cuisine. I have really enjoyed making all of the dishes that I featured because I love Italian food for its simplicity and great flavours. Italian cooking is all about the fresh ingredients. I also loved reliving my travels through Italy by sharing those stories. I hope you have enjoyed this series as much as I have.
My last entry in the series is Risotto Primavaera adapted from a new cookbook called The Tuscan Sun Cookbook. The book contains wonderful traditional recipes and great photos of the Tuscan region. Because I used vegetable stock instead of chicken stock it makes a very tasty vegetarian and gluten-free dish. Cooking the peas in the wine and stock made them slightly mushy but full of flavour. In fact, the flavours were so well- balanced and delicious the leftovers were just as wonderful as they were on the first day.
Makes 4 servings
1 cup fresh or frozen peas
3 large carrots, peeled
1 bunch of asparagus
5 ½ cups vegetable stock
½ cup white wine
2 cups Carnaroli or Arborio rice
1 yellow onion, finely chopped
1 tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. pepper
Juice and zest of 1 lemon
1 tbsp. butter
½ cup grated parmigiano-reggiano cheese
Break the asparagus stems where they naturally snap and steam or roast them until cooked but still crunchy.
Slice carrots in diagonal medallions about ¼ inch thick and steam them until cook but still crunchy.
In a large saucepan, heat the stock and wine to a boil, and then reduce heat to a simmer and add peas.
Heat the olive oil in a heavy 6 quart pot over medium heat. Add rice and onion and sauté couple of minutes , stirring to coat and brown the rice.
Add 1 tsp. each of salt and pepper. Gradually ladle in the stock one ladle a t a time allowing the rice the rice to absorb the liquid as you stir. Keep stirring and ladling in the rest of the liquid and peas until the rice is done, about 20 minutes.
Add 1 tbsp. butter and stir.
Remove from heat and add the zest and lemon juice and Parmigiano. Season with salt and pepper to taste.
Serve rice immediately in large shallow bowls with vegetables surrounding the rice.
Recipe adapted from The Tuscan Sun Cookbook by Frances Mayes and Edward Mayes