Farm-to-Fork Friday: Ring in fall with a comforting risotto recipe
For November 12th, the next meeting is the perfect time for comfort food – like risotto. And one of this week’s Farm to Fork specialties is highlighted by KCRA 3’s Lisa Gonzales, who takes us to Menderes in Folsom to learn how they make their Italian rice with salmon.
On this week’s Farm to Fork Friday, we are in Folsom at Menderes, a local favorite that has been in the city for 18 years at this location, with 15 years under the ownership of Brant white. Thanks for having us.
One of your specialties is risotto, because you make it so many different ways. Peopel want it fresh, however they want it, but the one that looks like it will be my favorite is this pesto risotto with salmon on top. How do you make it?
The salmon is a fresh cut, received a couple of times a week.We’re constantly cutting fresh salmon, and it’s cooked off on a grill with plenty of lemon and seasonings squeezed onto it for a nice flavor, along with salt and pepper, of course.
The risotto itself is pesto risotto. The rice is cooked down first so we can process things through the kitchen efficiently. We start with a little garlic oil and the risotto into a small saucepan,bringing it up to heat with chicken broth and heavy cream. Once it reaches temperature and starts to cook down, we add our Parmesan cheese – and plenty of it – to give it that true Italian taste.Add more Parmesan! From there, we add plenty of pesto, stirring it right in. Right at that point, as soon as the temperature rises after the addition of the pesto, it’s presented on the plate with a balsamic glaze and a little bit of…