edible Marin and Wine Country Spring 2010 : Page 22
Photo: left, Kingmond Young Picco’s Spring Risotto with Roasted Spring Onions and Local Cheeses Recipe contributed by Bruce Hill, Executive Chef and Co-Owner of Picco Restaurant in Larkspur and Bix in San Francisco Serves 4 people INGREDIENTS 2T olive oil 2T Straus Family Creamery butter ½ cup white onion, minced 1½ cups Carnaroli or Arborio rice 1 cup dry white wine 1 bay leaf 4 cups vegetable stock, warm salt, to taste TO FINISH 1 cup spring onion, roasted and chopped ½ cup Fiscalini Cheese Company San Joaquin Gold cheese ½ cup Cowgirl Creamery Mt Tam cheese ½ cup Cypress Grove Chevre Midnight Moon™ cheese 2T Cowgirl Creamery crème fraiche 2T Straus Family Creamery butter chopped chives In a medium, thick bottom saucepan, add the butter, olive oil and minced white onion. Cook the onions over medium heat until translucent (around 3 minutes). Add the rice and continue cooking for an additional 3 minutes. Add the wine and lower the heat to a simmer. Add the bay leaf. Stir with a wooden spoon until the wine has reduced by half (to be sure all the alcohol has evaporated). Add enough warm vegetable stock to cover the rice, continue stirring. Repeat the addition of vegetable stock until the rice is almost done (taste and season often). When the rice is cooked to your liking, add the roasted and chopped spring onions, three cheeses, crème fraiche and butter. Check the seasoning, adding more salt if necessary. Adjust the thickness with vegetable stock (we serve ours fairly loose). Serve immediately, garnished with chopped chives. 20 | EDIBLE MARIN & WINE COUNTRY SPRING 2010
