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About the Dish

1/8 teaspoon Saffron
8 ounces Broccolini
1/2 teaspoon PeachDish Salt
2 small Shallot
1 cup Arborio Rice
2 tablespoons White Wine
2 pats Butter
1 ounce Parmesan Cheese
3 sprigs Thyme
2 sprigs Parsley
Per Serving
Calories 400
Total Fat 19 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 6 g
Cholesterol 20 mg
Sodium 300 mg
Total Carbohydrates 42 g
Dietary Fiber 4 g
Sugar 6 g
Protein 14 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
In a saucepan, combine 4 cups water and saffron, and place over medium heat. When the liquid comes to a simmer, remove from heat but keep warm.
2
While you wait for the water to heat, prepare your mise en place: Pick thyme and parsley leaves, and add the stems to the saffron water; chop and combine parsley and thyme leaves. Trim bottom 1/2-inch from broccolini stems, and discard. Peel and mince shallots.
3
On a heavy baking pan, pile the broccolini. Drizzle with 1 teaspoon cooking oil, season with 1/2 teaspoon PeachDish salt, and toss to coat. Spread out broccolini in a single layer. Place in oven and bake 12-13 minutes, or until broccolini is lightly browned and tender.
4
While broccolini is roasting, start the risotto: Heat a sauté pan over medium heat, and add remaining 2 teaspoons cooking oil. Add shallot. Cook while stirring 2-3 minutes, or until it begins to become translucent. Add rice, and stir to combine. Add cooking wine, and cook briefly while stirring.
5
Add 1/4 cup saffron-herb broth (you can remove the herb stems, or just avoid adding them to the risotto), and cook while stirring vigorously until liquid is almost fully absorbed. Repeat until you’ve used all the broth and the rice is tender but still firm (“al dente”). If, after adding all the broth, you’d like the rice more cooked add a bit of warm water, and cook until it is absorbed.
6
Remove from heat, and vigorously stir in butter, Parmesan and herbs. Taste, and adjust seasoning as desired with PeachDish Salt.
7
The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir. Divide risotto between 2 plates or bowls. Serve immediately with broccolini on the side, and enjoy!