|2 servings||calories per servings 530||protein serving 14 g||carbs per serving 79 g||total fat per serving 15 g|
Risotto Milanese translates to risotto prepared in the style of Milan; that is, a traditional risotto prepared with saffron. We put a spin on this classic by adding fresh spinach for texture and color, and fragrant thyme and parsley for the saffron to tango with. The flavors are familiar and comforting, and we’re willing to bet that even those who tend to avoid their greens will happily polish off the whole bowl.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||3 g|
• 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.
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.
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.
• Add rice. Cook, stirring, until rice appears glassy, 1-2 minutes.
• Stir in wine.
• 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”).
• 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.
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.
• Divide risotto between 2 plates or bowls.
• Top with remaining Parmesan, and enjoy!
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.Learn More...