Our chef this week for the Fresh Taste Table is Jen Sternfeld–she’ll have some really yummy looking (and tasting) risotto for you to try free this Sunday at the market. Make sure you stop by and say hi!
Basic Risotto
INGREDIENTS
1 cup Arborio Rice
3 cups broth
¼ cup white wine
2 Tablespoons olive oil or butter
1 large shallot or 1 small onion, diced
½ to 1 cup add-ins (mushrooms, vegetables, meats of your choice), diced
Fresh grated cheese or snipped herbs to garnish
PREPARATION
1. Cook onions, raw meat, and any fresh vegetable add-ins you choose in oil or butter until soft.
2. Add rice and wine (can replace with broth), reducing heat to low.
3. Keep adding broth and stir occasionally until rice cooks through. This should take 15 to 30 minutes.
4. Garnish with grated cheese and fresh herbs.
The beauty of this recipe is that you can make-your-own with just about any combination you like. Here are a few of Jen’s favorites:
-Mushrooms with Spinach
-Beets and Goat Cheese
-Acorn Squash with Kale
-Smoked Salmon and Asparagus
-Chickpeas (canned, drained) and Yellow Squash
-Chicken (leftover roasted or rotisserie), Red Peppers and Shrimp or Sausage
About the chef:
Personal Chef Jen Sternfeld goes into people’s home to cook for them. Sometimes they are busy people with kids and jobs that keep them out of the kitchen. Other times they are suffering from injury or illness that prevents them from cooking. All of them want to eat healthy and have homemade food. Chef Jen started Dinner Vacations Personal Chef Service in 2001 to help folks in the Capital Region and beyond, “Take a vacation from cooking!”.
She also does company functions, small parties and cooking classes at homes or businesses.
