I woke up this morning with a strong urge to eat risotto. 'Though I don't know what kind I want. Seeking inspiration and suggestions.
The things ready in my garden are peas, chard, carrots, garlic, shallots, fingerling potatoes, and all manner of herbs... in the freezer there is lox (or maybe it's just a chunk of cold-smoke salmon - is it only lox when it's sliced?) and the cupboard there are onions and risotto rice. Also, butter, olive oil, stock cubes (don't have any fresh stock in the house, though I guess I could make something from the onions if I start soon) and a nice goat cheese that melts well and has a moderate flavour.
There must be some way to turn this into risotto, right?
Any thoughts what would go best together?
How about the method? I worry if I put the lox in too soon, the texture will be wrong, but if I put it in too late, the flavour won't permeate the dish. How should I cut the lox? Right now it's just a big chunk of cold smoked salmon. Thin slice like store lox or chunks like lardons?
mmm, lardons... maybe there should be bacon?
Anyway, please help inspire and give me some focus.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)