LCBO Food and Drink Early Summer 2016

FLAVOURS  VARIATIONS ON THE RADISH

Kosher salt and freshly ground black pepper to taste Parmesan cheese shavings to serve (optional) 1 In a medium saucepan, combine stock, leek trimmings, thyme stems, lemon rind and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 20 minutes. 2 Strain stock, reserving stock but discard- ing flavourings. Return stock to saucepan and keep warm over low heat. 3 In a large saucepan, melt 2 tbsp (30 mL) but- ter over medium heat. Add sliced leek. Cook, stirring often, until leek is softened but not browned, 3 to 5 minutes. 4 Stir in garlic. Cook, stirring, until fragrant but not browned, about 1 minute. 5 Add rice and cook, stirring, until edges of rice are translucent, 2 to 3 minutes. 6 Add wine and bring to a boil over medium- high heat, stirring until most of wine has been absorbed by rice. 7 Add 3 cups (750 mL) warm stock and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until most of stock has

Choose any red or purple table radishes to add colour and crunch to this creamy risotto. If the radish tops are fresh and perky, wash and dry them to add to the risotto, or substi- tute baby spinach for some or all the radish tops. If using Cincinnati radishes, which take slightly longer to cook, use 6 large ones and add them with the sliced leeks. 7 cups (1.75 L) homemade or low-sodium chicken stock 1 small leek (white parts only), thinly sliced and trimmings reserved 2 tsp (10 mL) finely chopped fresh thyme leaves, stems reserved 1 strip lemon rind, 2 inches (5 cm) 2 bay leaves 3 tbsp (45 mL) unsalted butter, divided 2 cloves garlic, minced 1½ cups (375 mL) arborio rice 1 cup (250 mL) Pinot Grigio or other dry white wine 1½ cups (375 mL) ½ inch (1 cm) cubes radishes (about 15; see note above) 2 cups (500 mL) packed fresh radish tops (tough stems removed) or baby spinach leaves ½ cup (125 mL) crumbled soft goat cheese ½ tsp (2 mL) finely grated lemon zest

been absorbed by rice, about 10 minutes. Stir in cubed radishes. 8 Gradually stir in remaining stock, ½ cup (125 mL) at a time, stirring often and allow- ing rice to absorb stock before adding more, until most of stock has been added (you may not need all of it) and rice is al dente, 10 to 15 minutes. 9 Add radish tops or spinach and cook, stir- ring occasionally, until wilted slightly, 1 to 2 minutes. 10  Add goat cheese, reserved thyme leaves, lemon zest and remaining butter, stirring un- til butter melts. Season with salt and pepper to taste. Serve with Parmesan cheese shavings, if you wish. Serves 4 as a main course; 6 as an appetizer

WHAT TO SERVE Ogier Cotes du Ventoux Rosé LCBO 134916, $12.95 Creekside Sauvignon Blanc VQA LCBO 620724, $13.95 Early S ummer RISOTTO WITH RADISHES & GOAT CHEESE

42  FOOD & DRI NK EARLY SUMMER 2016