Risotto is a wonderful Italian comfort food, with as many variations as the imagination allows. For the May 21 Mill City Cooks demo, Jenny Breen prepared Spring Greens Risotto.
Jenny prepared two versions of the recipe - one with rice, and a second with polenta using cornmeal from Sunrise Flour Mill.
While the grains cooked, Jenny prepped the veggies, including green garlic, asparagus, spinach and kale.
The recipe calls for creme fraiche or similar cheese - Jenny used a combination of chevre from Singing Hills Goat Dairy and a soft cheese from Shephard's Way Farms. She finished it with a grated Friesago (one of my faves), also from Shepherd's Way.
Both zest and juice from one lemon is added.
The finished product was displayed in a dish by art vendor Christy Wetzig, who Jenny referred to as one of her favorite artists.
Recipes from the Mill City Cooks demos are available online.
Thank You to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program!