Friends, last Sunday, the city of Boston officially reached it’s snowiest Winter since 1872. 108.6 inches. That’s a lot of shoveling.
But, that’s all behind us now, because – it’s SPRING (Oprah voice)!! Of course it snowed yesterday and the day before and it’s currently 27° outside and feels like 15°, but never mind that. The sun is shining brightly and we’re headed in the right direction.
Spring is beautiful pink radishes and bright green asparagus and of course, charming blush Rosé.
I just finished reading Amelia Morris’ memoir, Bon Appétempt: A Coming of Age Story with Recipes, in which she features a recipe for red wine risotto. I immediately wanted to try the recipe with Rosé. I had also wanted to try baking risotto as opposed to classically stirring it on the stove top, a technique I’d seen utilized by both Ina and Joy the Baker.
This fauxsotto recipe is a game changer. It’s delicious, super-simple and incredibly versatile. Combine all the ingredients in a dutch over, bake for 40 minutes or so, add a couple last minute mix-ins at the end and ta-dah, you have an impressive, no-stress dish to serve your family and friends. You can use white wine, if you prefer and let your imagination run wild in terms of additional ingredients. You could easily add garlic, caramelized onions, roasted mushrooms, chicken, prosciutto, goat cheese, etc. I served this with roasted salmon and blanched asparagus. Michael and I both loved it. Try it for a Meatless Monday dinner or maybe as part of your Easter meal.
Baked Rosé Risotto
Adapted from Barefoot Contessa
1 1/2 cups Arborio rice
5 cups simmering chicken stock, divided
1 cup freshly grated Parmesan cheese
1/2 cup Rosé wine
3 – 4 sprigs of lemon thyme (or regular thyme)
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees.
Garnish with additional Parmesan, chopped parsley and toasted pine nuts.