The Costco Connection - October 2018

1 bunch radishes, halved or quartered

3 medium golden beets, scrubbed, halved lengthwise and thinly sliced

1 large leek, white and light green parts only, halved lengthwise and sliced into thin half moons

1 bunch carrots (about 1 lb), peeled and cut into 1-inch chunks

4 garlic cloves, minced, divided

4 Tbsp olive oil, divided

3 tsp sea salt, divided ¾ cup dry white wine, divided ¼ cup lemon juice

1 small yellow onion, diced

1 pinch sa;ron threads

1 cup arborio rice

1 quart vegetable stock
¼ cup finely chopped chives,
for garnish

Sa;ron Risotto with Lemony
Braised Spring Vegetables

her young family’s American palates to Sardinian food culture, using locally harvested saffron to bake pancakes and fritters.

Costly, due to the hand-harvesting
required by the delicate saffron crocus,
saffron is best used in dishes like paella
and rice, where its color and delicate
flavor can really shine. “Obviously, it’s
very expensive,” says Brooklyn chef,
author and blogger Phoebe Lapine
( phoebelapine.com), “so use it sparingly,
always thinking of the color, texture and
flavor of a dish. I wouldn’t waste it in a
context where you wouldn’t get that
vibrant color.”
As novices get to know this revered
spice, Campus encourages them to exper-
iment with its color and flavor in different
contexts, such as steeped in a warm glass
of milk as a relaxing bedtime drink, used
to give baked goods a sunny color or as
earthy flavoring in savory dishes. “Saffron
looks really complicated to use, but it’s
hard to mess up because the flavor is sub-
tle,” she says. “It mostly adds color, but to
taste its full flavor you can steep it with
cardamom in hot water to make a tea.”
For Lapine, saffron’s flavor and nutri-
tional benefits complement the pleasure
of seeing that vibrant pop of yellow
brightening her dishes. “My food philoso-
phy is healthy hedonism,” she says.

“Balancing things that nourish your body
with things that feed your spirit.”
Saffron has been doing both all over
the world for the past ;;,;;; years.

Jennifer Babisak is a Dallas-based writer.

Preheat the oven to 400 F.

In a large ovenproof skillet or 9 x

13-inch baking dish, toss radishes, beets, leek, carrots and 2 minced garlic cloves with 2 Tbsp olive oil and

2 tsp sea salt. Arrange in an even layer (overlapping is fine), and drizzle ¼ cup wine and the lemon juice over the veggies. Braise in the oven for about

45 minutes, redistributing the vegetables halfway through, until they are fork tender.

Meanwhile, make the risotto: Heat

2 Tbsp of olive oil in a large Dutch oven or deep saucepan. Sauté the onion over medium-high heat until translucent, about 5 minutes. Add the remaining 2 minced garlic cloves, saffron threads and rice. Cook for 2 minutes, until garlic is fragrant and the rice has started to lightly toast. Pour in the remaining ½ cup wine and 1 tsp sea salt. When wine is nearly all absorbed, add 1 cup of the stock. Bring to a simmer, then turn the heat down to medium-low and cook, stirring occasionally, until nearly all absorbed. Repeat this process, adding stock by ½ cup. Once the risotto is al dente (about 25 minutes), add a final ½ cup of broth to ensure that the consistency is loose, and remove from the heat.