by Allie Misch
We've now entered the phase when the leaves haven't started to change colors, yet we find ourselves starting to crave meals with a little more substance as we feel fall inevitably approaching. Though the temperatures aren't inviting enough to have the oven hot for every meal, we welcome the warmth of a freshly cooked meal as the sun goes down on our suppers still served outside. Keeping this seasonal-transition in mind, we've created a quick meal that bridges the gap between grabbing ingredients from the garden for a summer salad and spending the day inside slow-cooking a hearty stew.
Let us know how you're falling into autumn using the tag #LiveLocalCbus.
Roasted Rosemary and Lemon Chicken
8-12 chicken thighs
Salt and pepper, to taste
1. Put chicken thighs on a baking sheet, drizzle with olive oil, and sprinkle with salt and freshly ground pepper. Put a slice of lemon and rosemary sprigs on each
2. Roast in a 400°F oven for 15-25 minutes until cooked through when sliced with a knife
Recipe from Tales of Risotto by Jean Govoni Salvadore and Luciano Parolari
6 c chicken or fish stock
2 T butter
1 T extra virgin olive oil
1 small onion, finely chopped
2 c Carnaroli rice
1/2 c dry white wine (optional)
3 T grated Parmesan cheese
Salt and freshly ground black pepper to taste
*We added freshly-shucked sweet corn for a Sweet Corn Risotto.
1. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
2. Melt 1 tablespoon of the butter with the olive oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes. Add the rice and cook, stirring, for about 3 minutes, until the grains are coated with butter and oil. Then add the wine.
3. Add 1 cup of the stock and stir until the liquid is absorbed. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until the rice is just tender and creamy but still al dente, 15 to 20 minutes. You may have leftover stock.
4. Remove the pan from the heat and stir in the remaining butter, the Parmesan cheese, and salt and pepper to taste. Let the risotto rest for a minute or two and serve piping hot.