I’m trying to eat and cook with more local seasonal ingrediants. It’s not any harder, really, it just takes a little bit of thought and some personal education about just what is in season. I had good friends coming in for Friday night dinner, and decided to make this risotto filled with spring vegetables I could pick up easily.
I followed this recipe to a T (I know, an anomoly for me).While I was waiting for my guests to arrive, I pre-chopped all the vegetables, and made a quick broth from the trimmings and a clove of garlic.The only thing I changed was additing the fresh asparagus and peas with the fifth cup of vegetable broth instead of the fourth. The vegetables came out perfectly al dente. I also sliced some shitake mushrooms, tossed them with garlic and truffle oil, and roasted them until the edges crisped. A drop of truffle oil and the mushrooms garnished the risotto and leant a “fancy” and rich flavor for our special meal
