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Golden saffron risotto with spring vegetable ragout and pecorino
Everything I've made from Suzanne Goin's Sunday Suppers at Lucques has been not just good, but better than I ever could have imagined food to be. Each recipe starts with infusing as much flavor as possible into the dish. For this risotto, saffron is toasted in a pan, then pounded with a mortar and pestle to a fine powder and added to softened butter which is used at the base of the risotto. Onions are sauteed in this heavenly yellow goodness along with a chile de arbol. Rice is added to the pan, then white wine and vegetable stock (which I made from the vegetable trimmings from the ragout) are stirred in little by little. More butter is added along with pecorino cheese, whick makes anything better, as far as I'm concerned. For the ragout I used portobello mushrooms (morels would have been ideal!), asparagus, favas and spring onions. Lemon juice and a splash of white wine brightened the flavors, and the meal was accompanied by one of Jay's stellar salads and sauvignon blanc. We ate strawberry-rhubarb compote with lemon-buttermilk sorbet for dessert.
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