I had a one-on-one cooking class last week. It was so much fun! This particular student was actually a very good cook. She just wanted to make dishes she hasn’t tried before and add some variety to her family’s dinner rotation. We made Asian Glazed Short Ribs, Pork Teriyaki with Pineapple Fried Wild Rice, Kale and Cauliflower Salad and Farroto with Shrimp and Asparagus.
Many of my clients have food allergies and intolerances or children with the same. I really enjoy working with them because I know they are comforted by my understanding of these issues. It is so rewarding to teach them new recipes and give them the ability to enjoy food in a safe environment. However, a lot of my clients do not have any restrictions at all. It is a nice compliment and testament to the fact that the recipes I share are great for everyone and don’t feel as though the are missing anything even though they are allergy-friendly.
The farroto was not gluten-free however, it is made with the same exact technique as risotto and it made me crave some. I really love risotto. While my family does well with some of the gluten-free pastas out there, I personally have never really been a big pasta lover and don’t crave it too much. Risotto has all of the indulgences of pasta with a better texture, for me, and it is a great canvas to paint so many different flavors onto.
I’ve made it for you a couple of times before, once with Parmesan and pancetta and another time with pumpkin and sage. Today I’m sharing another favorite combination with you. I love blue cheese and when added to risotto, it melts and becomes a bit creamy and more subtle in flavor. Of course I had to add some pretty green Spring peas to brighten it up and contrast the texture a bit. So good.
If you are not gluten-free, go ahead and sub semi-pearled farro into this recipe. While I wasn’t able to taste it, my client really enjoyed the dish we made. Par-cooking the farro for 15 minutes and draining it before beginning the recipe really helps soften the texture a lot since it tends to be much firmer than risotto. However, you can skip that step if you don’t mind it being too firm.
- 4-6 cups low sodium chicken stock
- 2 tbsp olive oil (or 1 tbsp olive oil and 1 tbsp butter)
- 1 small shallot, minced
- 1 cup Arborio rice
- ¼ cup dry wine (Sauvignon Blanc or Pinot Grigio)
- 2 oz Maytag Blue Cheese, crumbled, plus extra for garnish
- ½ cup heavy cream
- ½ cup steamed peas
- salt and pepper. to taste
- Heat chicken stock in a small sauce pot to boiling and lower to simmer, maintain on low heat throughout entire cooking process
- Heat a medium sauce pot over medium heat. Once hot, and add olive oil and minced shallot until just translucent, but not browned, about 30 seconds to 1 minute
- Add arborio rice and stir continually, until slightly toasted and turning white at edges
- Add in white wine and cook until almost evaporated
- Start ladling in chicken stock, about 6 ounces at a time, stirring continually until almost evaporated
- Repeat this process about 5-6 times or until risotto is al dente, or the right consistency for you
- Reduce heat and stir in blue cheese crumbles and heavy cream until smooth and melted. Season with salt and pepper to taste.
- Add Spring peas, garnish with additional blue cheese crumbles and serve immediately