Dandelion Risotto

I ended up making a dandelion pesto and folding it into a spring risotto. The risotto was made with vegetable stock, garlic, shallot, lemon zest, and white wine. I finished the dish with dandelion pesto, chopped dandelion, peas, asparagus, lemon butter, and parmesan. The risotto was topped with Bob and Barbra Russel’s mizuna, garlic chives, and pea tendrils. It was also topped with parmesan, and espellette pepper. Tasting this dish was like taking a walk on a sunny spring day. This picture was an order I made for Mr. Green.


3 thoughts on “Dandelion Risotto

  1. Hari, your dandelion risotto looks tasty. Will you be adding any additional road side veggies that Lee pointed out this Tuesday. Kathe and I enjoyed talking to you. Unfortunately, I misplaced your business card. Can I get your restaurant’s address, web or physical? See you out in the fields, Jeff

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s