We are so excited to be working with farmer’s markets – for us its like standing right next to our heroes! The Coburg Farmer’s Market is a gorgeous little institution for the locals that frequent it and a welcome gathering for newbies, like myself. It has a heart & soul that you can tell is all about the generous and talented producers who arrive in the wee hours of the morning, before the birds, to do what they simply LOVE doing. Where would the community be without this bundle of nutritious veggies, cheese, organic meat, honey, wine…and petting zoo…on the 2nd & 4th Saturday of every month.
I had the best time putting this video together for you all – I hope it inspires you to get out and meet your makers!
This recipe is a true homage to the changing of the seasons, its warm and comforting with a mouth full of zest that reminds you..spring is here! You can chop and change the base for the risotto to suite your season and any variation from parsnip & pumpkin, artichoke & garlic or even slow roast truss tomatoes have been tried and tested in our kitchen and are winning combinations to get you teeth into.
Note to self: Buy…
Arborio rice and Vegetable stock, ratio 1 : 2.5
2 leeks, finely sliced
1 small winter celery, finely diced
1 bunch dutch carrots, washed and chopped into 2cm-square pieces
4 Garlic cloves, whole
1 Rosemary sprig
lemon, juice of half
Milawa goat curd, 3 tbs
Bundarra Berkshire Guanciale (pronounced GUAN-cha-LE…not Guan-ti-chale…and I call myself a foodie!)
1. Roast carrots, garlic & rosemary with a good splash of olive oil and lightly seasoned.
2. Sauté celery and leeks with some olive oil
3. Lightly brown the rice in with the leek mixture until dry, then stir through a generous swing of white wine and cook down again until all is absorbed. This process of cooking down the liquid at each step creates the creaminess that your looking for.
4. Stir through the roast carrots, charred rosemary sprig and the soft inside of the garlic cloves.
5. Now its time to work it – mix through the stock a cup at a time, always reducing significantly before adding another cup.
6. Once the rice is cooked, remove the risotto from the heat and stir through lemon juice and goat curd.
Mortar & Pestle
Crush the garlic & parsley, then create a paste with a splash of olive oil, large handful of grated capricornia, handful of walnuts and a light seasoning. Taste as you go along adding some lemon juice to lighten and always more cheese if you wish.
Serve Risotto with a dollop of pesto and some crispy pieces of Guanciale