Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
This is a spin on my basic risotto which uses seasonal vegetables. Have fun with this recipe!
1 ½ pounds of different summer squash like pattypan, zucchini, summer squash with blossoms attached3 cups chicken stock2 tablespoons extra-virgin olive oil1 small yellow onion, minced1 1/2 cups arborio rice1/2 cup dry white wine, such as Sauvignon BlancKosher salt 2 tablespoons chopped fresh flat-leaf parsley1 tablespoon unsalted butter, at room temperature3/4 cup finely grated Grana Padano or Parmigiano Reggiano cheeseFreshly ground black pepper
Remove the flowers from the two kinds of squash and slice the squash into 1/4-inch slices. Cut the blossoms into thirds crosswise.
In a saucepan, combine the chicken stock and 3 cups of water and bring to a boil over high heat. Reduce the heat to low and maintain just below the boiling point on a back burner of the stove. Place a ladle in the pan.
Heat the olive oil in a large, heavy soup pot over medium heat. Add the onions and cook until soft, about 8 to 10 minutes. Add the squash and cook for 1 minute. Add the rice and stir to coat the rice with oil until the edges of the rice are translucent and there is a white dot in the center of each grain, about 3 minutes. Add the wine and cook, stirring, until the wine evaporates, about 1 minute. Add 1/4 teaspoon of salt and about 1 cup of the stock and stir the rice constantly to wipe it away from the bottom and sides of the pot. When most of the liquid has been absorbed but the rice is still loose, add another ladleful of stock and continue to cook the risotto. Continue to add stock a ladle at a time, stirring constantly, until the rice is just beyond the chalky stage, 18 to 22 minutes. If you run out of stock, add hot water.
Remove from the stove and stir in a ladleful of stock, parsley, butter, squash blossoms, and half the Grana or Parmigiano. Season to taste with salt and pepper. Cover and let sit off the heat for 5 minutes.
To serve, remove the cover, stir, and serve immediately, sprinkled with the remaining Grana or Parmigiano.
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