Join Me for a Live Risotto Workshop
Hi friends,
I’ve been craving fresh spring vegetables lately. Done are the days of sad carrots and apples, I need some spring in my life and my meals!
Also, it’s been quite a start to the year, stressful to say the least and I could use some simple comfort food right now, maybe you do too?
That’s where we get to my old friend risotto.
Risotto is such a wonderful easy dinner or lunch. Rice that makes its own creamy sauce? Yes, I appreciate such a hard working ingredient.
I’ll make mine with asparagus because they are just GORGEOUS right now, and a few little spears are even poking up in my yard. As the seasons change I’ll use this same recipe with whatever is in season, and I’ll show you how to do the same.
I know that a certain chef has convinced an entire generation that risotto is impossibly difficult, but really isn’t that all for show?
Let’s get together and make this actually very simple and wonderfully comforting dish live! OK, I’ll make it, you can join in and cook along or just watch and ask questions. Either way I do love to cook with you!
Save the date for this Monday April 14th at 2pm Central Time (3pm Eastern, Noon Pacific.
You’ll get an email with a link to add this to your calendar and a link to join, once the live starts you’ll be notified. If you are on mobile it will ask you to download the substack mobile app, so you might do that ahead of time. If you are on a computer you can just go to the website at www.rachelciordas.com and view the live workshop once it begins.
Scroll to the bottom of this email the ingredients if you’d like to cook along with me. Otherwise, I will publish the entire recipe for you after the workshop!
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Ingredients:
1 quart of chicken or vegetable stock (you can use homemade or purchased if using store bought get the low sodium or no salt added)
2 Tb (28g) butter or olive oil for dairy free
1 small onion
1 garlic clove
½ tsp (2g) red pepper flakes
1 tsp (6g) salt
1 lemon
1 cup (220g) short grain starchy rice (usually you see Arborio or Carnaroli types)
1/2 cup (119g) white wine
1 lb (454g) thin fresh asparagus
3 ounces (85g) grated Parmigiano or Pecorino cheese (or another hard flavorful cheese, nondairy parmesan may be substituted)
2 Tb (7g) minced fresh parsley