LCBO_Food_&_Drink_-_Spring_2020

1 0 2 SPRING 2020 FOOD & DRINK

Celebrate the season

from page 56

ARTICHOKE & BASIL RISOTTO

This green-flecked risotto happens to be vegan,
but you won’t miss any of the creamy, flavourful
deliciousness that you’ve come to expect from
this dish. The key to making risotto is continu-
ous stirring. Invite company into the kitchen to
sip on the wine left over from the recipe while
you casually stand stove-side swirling away.

BASIL OIL
Salt
2 cups (500 mL) lightly packed basil leaves
1/4 cup (60 mL) extra virgin olive oil

3 tbsp (45 mL) water

RISOTTO
6 to 7 cups (1.5 to 1.75 L) homemade
or store-bought vegetable broth
1 1/2 cups (375 mL) white wine, preferably dry,
divided
2 large onions or 4 leeks

1/2 cup (125 mL) olive oil
2 1/2 cups (625 mL) arborio rice
8 small Steamed Artichokes (recipe follows)
or 1 can (398 mL) whole artichokes in water,
drained and chopped

1 Bring a large saucepan filled with water to
a boil. Meanwhile, fill a medium bowl three-
quarters full with ice water. When water has
come to a boil, lightly salt. Add basil. Remove
after 30 seconds and immediately plunge into
ice water. When cool, drain. Wrap and gently
press with kitchen towels until dry. Blend in
a blender. With motor running, slowly add
1/4 cup (60 mL) oil through hole in lid until
incorporated and mixture is fairly smooth.
Season with salt. Slowly whirl in water until
quite smooth and bright green. Set aside while
preparing risotto.

2 Pour broth and 1 cup (250 mL) wine into
a medium saucepan. Bring to a gentle simmer.
Reduce heat to low and keep warm while
preparing risotto.

3 Meanwhile, finely chop onion. Or if using

leeks, slice off and discard root ends and dark-

green tops of leeks. Cut leeks in half length-

wise. Fan out under cold running water to

remove any grit. Finely chop by slicing length-

wise, then crosswise. Heat 1/2 cup (125 mL)

oil in a large pot set over medium heat. Add

onion or leeks and stir often until soft, about

12 minutes. Add rice and stir until glossy and

coated, about 3 minutes.

4 While stirring constantly, add remaining

1/2 cup (125 mL) wine to rice. Stir until rice

absorbs wine. Ladle in about 1/2 cup (125 mL)

hot-broth mixture. Gently stir until most of the

liquid is absorbed. Repeat this process with

remaining broth, about 1/2 cup (125 mL) at a

time. Adjust heat, as needed, so mixture is just

simmering throughout cooking.

5 Stir gently and constantly until rice is

tender with a bit of bite and almost all broth is

absorbed, 22 to 25 minutes. Mixture should be

slightly saucy but not soupy. If using canned

artichokes, stir into risotto in the last few

minutes of cooking just to warm. Stir in basil

oil 1 tbsp (15 mL) at a time until pale green and

delicious tasting. Keep the colour by stirring it

into risotto immediately before serving. Serve

any remaining basil oil alongside allowing

guests to add to their liking.

6 Divide risotto between serving dishes. Add

a steamed artichoke to each serving.

Makes 8 cups (2 L) for 8 main servings

or 16 side-dish servings and 1/3 cup (80 mL)

basil oil

STEAMED ARTICHOKES

If making side-dish portions of risotto, you may

want to double the amount of fresh artichokes

in order to have one for each serving. Or make

life easier by using the canned option above.

8 small artichokes

1/2 lemon

1 Slice pointy tops from artichokes. Imme-

diately rub with lemon. Trim stems so they

can stand upright. Rub cut ends with lemon.

Partially fill a pot fitted with a steamer insert

with water so it’s not touching the steamer

insert, then remove insert. Squeeze remain-

ing lemon juice from lemon into water in pot.

Place steamer back in pot and arrange arti-

chokes in it. Cover and set pot over high heat.

Steam until a knife inserted in the middle of

artichokes can pierce easily, 20 to 25 minutes.

Serve alongside risotto.

Makes 8 steamed artichokes

SILKEN ASPARAGUS SOUP

Simmer and blend simple, seasonal ingredients

to create a smooth, bright-green soup that is

the definition of fresh spring flavour!

1 tbsp (15 mL) olive oil

1 onion, chopped

1 garlic clove, chopped

3 cups (750 mL) homemade, or 900 mL carton

store-bought vegetable broth

3 thyme sprigs

1 bay leaf

1 large or 2 small bunches asparagus, trimmed

and cut into pieces

1 cup (250 mL) fresh or frozen peas

1 pkg (300 g) silken tofu

1 tsp (5 mL) kosher sea salt (optional)

A handful of pea sprouts or shoots, or 2 to 3

asparagus spears, for garnish (optional)

1 Lightly coat a large pot with oil and set over

medium heat. Add onion and garlic. Cook,

stirring occasionally until softened, 8 to 10 min-

utes. Pour in broth. Add thyme and bay leaf.

Bring to a simmer. Add asparagus. Gently boil

until asparagus is tender, 12 to 18 minutes.

2 Cool soup, remove and discard bay leaf and

thyme. Pour soup into a blender. Add tofu.

Blend until very smooth. Just before serving,

reheat in a pot until warm and season with salt

to your liking.

3 For a pretty garnish, sprinkle with pea

sprouts or shoots. Or, using a vegetable

peeler, thinly shave fresh asparagus. Slice into

bite-sized pieces and scatter over soup.

Makes 8 cups (2 L) for 8 servings

SAFFRON-COCONUT MACAROONS

Vibrant yellow and gently scented, these

chewy coconut bites will end your feast on

a sweet note!

1/2 tsp (2 mL) saffron threads

2 tbsp (30 mL) boiling water

1 pkg (200 g) sweetened flaked coconut

3 tbsp (45 mL) condensed milk

1 tsp (5 mL) finely grated lemon zest

Generous pinch salt

1 large egg white

2 tbsp (30 mL) granulated sugar

1 Preheat oven to 325°F (160°C).

2 Into a small bowl, finely crumble saffron. Stir

in water. Let stand, allowing flavour and colour

to infuse, about 10 minutes. In a separate bowl,

add coconut. Drizzle with saffron mixture. Add

condensed milk, lemon zest and salt. Stir to

evenly mix.