Risotto ala Norcia 

Ingredients: 

•          1 c. of Arborio Rice

•          5 c. Chicken Stock/Veggie Stock

•          1/2 c. White Wine

•          1/2 Onion, finely diced

•          2 medium Portobello Mushrooms, diced

•          2 Italian Sausages

•          3 Tbsp. Extra Virgin Olive Oil

•          2 Tbsp. Butter, unsalted

•          1 tsp. fresh Thyme leaves

•          1 c. Parmesan Cheese (more for serving)

•          1/4 c. chopped Parsley, for serving

•          Salt and Pepper to taste 

The Process:

Bring stock to a boil. Remove from heat and set aside. 

Heat olive oil in a deep pan or pot over medium heat. Add the onions and cook until translucent. 

Add mushrooms and cook until they begin to soften.

Add rice and let it toast for 1 minute.

Add white wine and cook until most of the liquid has evaporated.

Add 1 cup of your heated stock along with the sausage, broken into small pieces.

7.         Cook until most of the liquid is absorbed, stirring frequently.

8.         Continue adding stock in this manner (one cup at a time), stirring frequently; this will take around 18-22 minutes.

9.         When the last of the stock is almost absorbed, add the butter, stirring until it is completely melted. Then fold in the parmesan cheese and thyme.

10.       Season with salt and pepper to taste.

Serve with more parmesan and parsley on top and buon appetito!

• Farms featured in this episode:
• Tidewater Grain Rice - Carolina Gold Rice
• Edgerton Farms - Italian Sausages
• Urban Gourmet Farms - Portobello Mushrooms
• Coldwater Creek Farms - Onions, Garlic
• Garden Window Farms - Parsley
• Symbio Farms - Thyme
• Mano Bella Artisan Foods - Rosemary Sourdough Focaccia 

Panzanella Recipe

Ingredients

• 2 cucumbers
• 4 tomatoes
• Half loaf of stale bread (focaccia, ciabatta, etc.), cubed
• 3 Tbsp. Butter
• 2 cloves of Garlic
• 2 Tbsp. of fresh Oregano
• 4 Tbsp. Extra Virgin Olive Oil
• 1 tsp. Salt
• 1/2 tsp. Black Pepper

Melt butter in a medium pan.

Add bread cubes and toast, stirring frequently until crispy. Set aside.

Peel and slice cucumbers. 

Dice tomatoes.

Combine in a large bowl.

Crush and mince garlic.

Add garlic, olive oil, oregano, salt and pepper. Stir to combine.

Let sit for at least 10 minutes to marinate.

Just before serving, add bread cubes and mix to incorporate.