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Cold Weather Comfort Food: Risotto

Stay cozy by making these warm winter risottos. One features ham and corn and the other an ode to the Alps, using nutty Alpine cheeses. We always make our risotto with Organic Carnaroli Rice from Abruzzo, Italy and Denver Bone Broth for max flavor. 

Ham & Pan-Roasted Corn Risotto

1. Bring stock to a simmer in a medium saucepan
2. In a large cast iron or nonstick pan melt the butter at medium high heat, add the corn and roast stirring frequently until browned (about 12 minutes), add the rice and and stir to coat with butter and cook another 2-3 minutes to toast rice.  Pour in the wine and evaporate off for another minute
3. Cook the Risotto in traditional method, adding 1 cup of stock at a time and stir over medium heat until is is incorporated, then add another cup and repeat.   Continue until rice is fully cooked and has a rich creamy texture.  (If you need additional stock add water to the saucepan when it gets low). This should take a bout 20-25 minutes
4. Turn of the heat and fold in the Parmigiano Reggiano along with 1 Tbsp of butter or Olive Oil, add meat or vegetables if using.  Season to taste with salt and pepper
5. Drizzle with Balsamico for serving

Alpine Cheese Risotto

Ingredients

a few tablespoons Butter or Oil

1 Onion, diced

1 cup Carnaroli Rice

1/4 cup White Wine (optional, you can also increase the broth)

2-3 cups Denver Bone Broth

Salt and Pepper, to taste

1 cup Appenzeller, grated

Optional stir-in's: Sautéed Mushrooms, Gorgonzola

1. Over medium heat, heat the butter or oil in a large sauce pot.
2. Add the onion and saute until transparent.
3. Meanwhile, warm the broth in another saucepan.
4. Add the rice and stir to combine. Toast the rice in the oil for a few minutes.
5. Add the wine and cook until it has evaporated (about 1-2 minutes).  
6. Add the warmed broth a little about a 1/2 cup at a time, stirring frequently. Keep the temperature low, at a low simmer.
7. Once a 1/2 cup of broth is absorbed, add another until fully cooked, al dente, about 20 minutes.
8. Remove from heat and stir in the cheese. Taste, adjust flavor with salt and pepper.

How to Make Tortellini in Brodo

We recently started carrying imported Italian dried tortellini. They're so good! With some broth and Parmigiano, they make a delicious winter meal... brodo. Here's our go-to recipe for Tortellini in Brodo.

Tortellini in Brodo Recipe

Ingredients

How to Make Pane Carasau Lasagna

This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is a soufflé of herbed ricotta, Parmigiano Reggiano, and mozzarella cheeses. It is so simple and it makes a week-night meal extra special. It also isn't quite as heavy as pasta lasagna, making it perfect for summer.

We made two different versions, one with a simple red sauce and the other with mushrooms and truffle. Which one catches your eye?

PANE CARASAU LASAGNA WITH ABRUZZESE SAUCE

This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is a soufflé of herbed ricotta, Parmigiano Reggiano, and mozzarella cheeses. It is so simple; it makes a week-night meal extra special.

INGREDIENTS

• 2 cups whole-milk ricotta
• 2 large eggs, lightly beaten
• ½ cup Parmigiano Reggiano, grated (plus more for top)
• 1 teaspoon Michele Ferrante Mixed Herb Culinary Powder
• 2-4 garlic cloves, minced
• Pinch of sea salt
• 5 Pergamena di Pane Sardinian Parchment Crackers 
• 1 bottle (17.6-ounce) Casina Rossa Abruzzese Sugo al Pomodoro
• 8 ounces fresh mozzarella, thinly sliced
• 1 tablespoon fresh basil, chiffonade 
• Madonna Dell’Olivo - Raro EVOO

Dinner is Served: Spring Gnocchi Meal Kit

Ask and you shall receive. We had a customer this past weekend ask for more recipes, so we came up with this spring gnocchi dish and decided to turn it into a meal kit. Now you can simply order the kit and we will grab all the items for you and have your dinner ingredients ready for you to pick up. This dish is the perfect mix of cozy, filling flavors with bright pops of spring mixed in.

Peas, lemon, a creamy cheese sauce, sharp pecorino and optional speck makes this frozen gnocchi anything but ordinary. Click HERE to order a meal kit and check out the recipe below.

Be sure to use the code "SHOPLOCAL" for 5% off of your order and we will donate 10% to local charities supporting the food industry.

Ingredients

• Nuovo Gnocchi
• Oil (not included in the meal kit)
• Frozen peas
• 2 cloves of garlic, minced
• Lemon
• Auricchio Crema al Parmigiano Reggiano 
• Pecorino Romano Fulvi
• Salt and pepper, to taste (not included in the meal kit) 
• Speck, optional

1. Cook gnocchi according to package directions and reserve about 1 cup of pasta water. Once cooked, toss with oil and set aside.
2. If using speck, fry speck until done. Remove from pan, chop and set aside. 
3. Add garlic to the pan with the bacon fat (or add oil to a new pan) and cook over medium heat until fragrant, about 30 seconds. Stir in peas, zest from the lemon and a pinch of salt and pepper. Cook for a few minutes, or until peas are warm.
4. Stir in Auricchio cheese and thin to desired consistency with reserved pasta water. 
5. Once the sauce is combined, toss with gnocchi and speck, if using. 
6. Serve the gnocchi with a squeeze of lemon juice, black pepper and a grating of pecorino.

Pear Blossom Farms: Burritos with Peach Salsa & Goat Cheese

As a retail outlet in the food world, we are so lucky that we are able to remain open and serve you. We are also fortunate that we get to support small producers by selling their items in our shops.

Today we are featuring Pear Blossom Farms. Located in Palisade, Colorado, Pear Blossom Farms makes wonderful hot sauces, dressing, syrups and salsas featuring local produce. While peach season in the Palisades won't be in full swing until we are well into summer, we are craving peaches now. Thankfully Pear Blossom Farms brings their delicious jars of peach salsa to our shop. These jars preserve the juicy fruit of last season.

If you're looking for a dinner idea, Pear Blossom Farms has shared their recipe for beef burritos with goat cheese and peach salsa. Check out the recipe below and give us a call, we would be happy to build this into a meal kit for you to easily pickup.

We also love their syrups in cocktails and on waffles and pancakes. It's seriously good stuff, not too sweet and with no fake flavors, but made with real peaches and raspberries. 

Be sure to use the code "SHOPLOCAL" for 5% off of your order and we will donate 10% to local charities supporting the food industry.

Looking for more ideas? Check out their website here for more ideas like a Palisade Peach Chili.

• 1 1/2 Pounds of ground beef
• 1 Small Diced Onion
• 1/2 Pound of Goat Cheese (We have lots of goat cheeses, give us a call to see what is available and we can add it to your order.)
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon Black Pepper
• 1/2 Bunch Chopped Cilantro
• 4 - 8 Flour Tortillas
• 1 Jar Pear Blossom Farms Peach Salsa

Brown the hamburger and onion together, drain.  Add remaining ingredients, heat and stir until hot and well blended, then roll in warm flour tortillas. 

Makes 4 large or 8 small burritos.

Meal Kit: Ultimate Wagyu Burger Dinner