Welcome pasta people

Greetings! I am so excited to cook with all of you. We will be cooking through the recipes below in real-time and learning to make risotto and arancini from start to finish. These recipes work best with Plenty greens, but you can substitute garden variety if you are located where Plenty is unavailable.

Plenty greens are pure flavor from stem to leaf. It is produce so clean, nutritious, tasty, and it’s easy to fit into every meal.

Plenty is the future of modern farming. It’s not about microgreens. Plenty’s farms bring sustainable food by growing up to 350x what an outdoor farm can grow per square foot, all while saving 1million gallons of water every week. It is all vertically grown, beautiful, clean, and ready to eat.

To cook along, please be sure to have all of your ingredients, measured out, and organized! We will be making everything else together, and there isn’t anything you need to have preprepared, except if you decide to use roasted garlic.

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.

Plenty Risotto

2 medium leeks (whole)

2Tb butter + 2TB butter

1Tb olive oil

1/4c parmigiano, grated

1 cup (heaping) risotto - preferably Acquerello Carnaroli rice.

1/4c white wine or sake

2qt charred leek stock (we are making this together)

pinch of salt | black pepper

(makes 2-4 servings)

1. separate and clean the leeks. use the tops for the charred leek broth, and thinly dice the white bottoms for the rice.

2. melt the leek bottoms in the butter and olive oil until soffritto.

3. add the rice, and cook until toasted.

4. deglaze with white wine and cook off the alcohol.

5. slowly add your warmed charred leek stock, 2oz at a time, stirring constantly, until the rice is thickened and cooked.

6. mount the rice with the puree, butter, and cheese.

7. stir to emulsify, serve immediately, and enjoy.

Plenty Baby Kale Puree

3oz Baby Kale

3oz Baby Arugula

1ea mandarin or orange zest

1/2tsp white miso paste

1/2tsp honey

1ea black garlic clove, or roasted garlic

pinch xanthan gum (optional)

1. bring a pot of water to a boil, and lightly salt.

2. blanch the greens for 30-60 seconds.

3. shock in an ice bath.

4. drain from ice water, and puree with remaining ingredients until smooth.

Arancini

2qt frying oil (peanut, grapeseed, or canola)

2cup panko

1cup ap flour

2ea whole egg

1/2c shredded cheddar cheeses, mild & sharp

1/3c parmigiano reggiano, grated

salt | black peper

kitchen equipment

blender or food processor

stock pot (3-4qt)

risotto pot (3-4qt)

2oz ladle

strainer (for stock)

mesh spider or slotted spoon (for frying)

baking dishes (for arancini)

spoon & fork (for eating)

kitchen towel

microplane or box grater

ice / bowl for shocking greens