Risotto Night Recipes

The calendar may say May, but the spring temps sure have remained chilly, so warm yourself body and soul this week with a lineup that stars one of our farmhouse favorites: cozy risotto crafted with arborio rice, wild and earthy Porcini mushrooms and our own signature chicken stock. Also including Gruyère cheese bread, soft, spreadable sheep’s milk cheese and a bevy of bold greens, this box is still flush with the offerings of spring despite the pervasive gray, from purple sprouting broccoli and gold potatoes to Hakurei turnips and red radishes. Enjoy!

Here are a few recipe ideas for the week:

Porcini Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled baby potatoes.

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