About the Dish

1/2 teaspoon PeachDish Salt
1/8 teaspoon Saffron
3 sprigs Thyme
2 sprigs Parsley
2 Shallot
1 cup Arborio Rice
2 tablespoons White Cooking Wine
2 1/2 ounces Spinach
2 pats Butter
1 ounce Parmesan Cheese
Per Serving
Calories 550
Total Fat 15 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 700 mg
Total Carbohydrates 83 g
Dietary Fiber 8 g
Sugar 2 g
Protein 24 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.

Abbey Dubbel

What is the difference between and Abbey Dubbel and a Trappist Dubbel? Monks! Seriously a Trappist beer must be brewed by the Trappist Order. Abbey is a term that gets bandied about by breweries that aren’t associated with a monastery. For this pairing, the saffron needs to stand out, so we'll contrast the bitter saffron with a sweet Abbey Dubbel.

Sauvignon Blanc, Loire Valley, France

A Sauvignon Blanc from the Loire Valley in France is the way to go with this risotto. It will not only pair with the earthy spinach, but also with the rich, creamy, saffron risotto.

METHOD

1
• Place a saucepan over medium heat. Add 4 cups water, 1/2 teaspoon PeachDish Salt and saffron. • When water simmers, remove pan from heat. Keep warm.
2
MISE EN PLACE • Pick and chop parsley and thyme leaves. Add herb stems to saffron broth. • Peel and mince shallot. • Discard any tough spinach stems. Roughly chop leaves.
3
Place a sauté pan over medium heat. Add 2 teaspoons cooking oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes.
4
• Add rice. Cook, stirring, until rice appears glassy, 1-2 minutes. • Stir in wine.
5
• Add 1/4 cup saffron broth (remove herb stems, or just avoid adding to the risotto) to rice. Simmer, stirring vigorously, until liquid is almost fully absorbed. • Repeat this process until you’ve used all the broth and the rice is tender but still firm (“al dente”).
6
• Fold in spinach. Cook until spinach is wilted, 1-2 minutes. • Risotto should be a similar consistency to firm rice pudding. If it is too stiff, or you’d prefer rice to be more tender, stir in a little warm water. If risotto is too thin, cook a little longer.
7
Remove from heat. Stir in butter, most of Parmesan (save a little for garnish) and chopped herbs. Taste and adjust seasoning as desired with PeachDish Salt.
8
• Divide risotto between 2 plates or bowls. • Top with remaining Parmesan, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER