[Beautiful Food Photography]

A Collection of Seasonal Recipes

Seasons
at the Table

by Isabella Romano

~ * ~

Contents

Spring

Asparagus Risotto with Lemon Zest 12
Spring Pea Soup with Mint 18
Strawberry Rhubarb Galette 24

Summer

Heirloom Tomato Tart 32
Grilled Peach Salad 38
Lavender Honey Ice Cream 44

Autumn

Butternut Squash Soup 52
Wild Mushroom Pasta 58
Apple Cider Donuts 64

Winter

Braised Short Ribs 72
Root Vegetable Gratin 78
Chocolate Pots de Creme 84
ii

Chapter One

Spring

When the first green shoots push through the soil and markets overflow with tender vegetables, we celebrate renewal at the table.

Asparagus Risotto

with Lemon Zest & Parmesan

⏱
45 min
Total Time
♨
4
Servings
★
Medium
Difficulty
[Asparagus Risotto Photo]

Ingredients

  • Arborio rice1 1/2 cups
  • Fresh asparagus1 lb
  • Vegetable stock, warm6 cups
  • Dry white wine1/2 cup
  • Shallots, minced2 medium
  • Parmesan, grated1 cup
  • Unsalted butter3 tbsp
  • Lemon zest1 lemon
  • Olive oil2 tbsp
  • Salt & pepperto taste

Method

  1. Trim the asparagus and cut into 1-inch pieces, reserving the tips. Blanch tips in boiling water for 2 minutes, then shock in ice water. Set aside.
  2. Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed pan over medium heat. Add shallots and cook until translucent, about 3 minutes.
  3. Add the rice and stir to coat with the fat. Toast for 2 minutes until edges become slightly translucent.
  4. Pour in the wine and stir until absorbed. Begin adding warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
  5. After about 15 minutes, add the asparagus pieces (not the tips). Continue adding stock and stirring for another 10 minutes.
  6. When rice is al dente, remove from heat. Stir in remaining butter, Parmesan, and lemon zest. Season with salt and pepper.
  7. Serve immediately, topped with reserved asparagus tips and additional Parmesan.
Cook's Note

The key to perfect risotto is patience. Never rush the stock addition, and keep the liquid warm so you don't cool down the rice as you cook.

Spring 12
"

Cooking is like love. It should be entered into with abandon or not at all.

Harriet Van Horne