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Ingredients

2 T. butter
2 T. extra virgin olive oil
half a small onion, finely chopped
11 oz risotto rice
1/2 c. dry white wine
1qt. chicken broth
11-oz asparagus, steamed
4-oz. Brie cheese
Salt and white pepper to taste

Originally by Anne-Marie Parrish, author of “From the Farm”cookbook. Adapted by Lynette Jandl from an adaptation by Local Harvest.

Directions

1. Fry the onion gently in the butter and oil until golden – reduce heat to low.
2. In separate saucepan, bring chicken broth to a gentle boil.
3. Toast risotto in onion mixture, stirring constantly for about 2 minutes.
4. Add wine, return heat to medium, stir constantly until the wine has evaporated.
5. Pour half the boiling chicken broth into the mixture, stir.
6. Continue to add the remaining broth, little by little, stirring as you add, because the rice should absorb the broth as it cooks. (14 minutes).
7. Cut the steamed asparagus and the Brie into small pieces just minutes before the rice is finished.
8. When the risotto is cooked to desired texture, add the asparagus and the cheese pieces
9. Season with salt and white pepper to taste. Let rest for 2 minutes before serving.

Ingredients

1 lb fresh spinach, trimmed of stems
6 slices of bacon
1/4 cup white sugar
1/4 cup white vinegar
hard boiled eggs, sliced in wedges
red onion, sliced thinly
black pepper to taste

Heat-proof salad serving bowl

Some local recipes add a tablespoon of ketchup (yep, ketchup) and some substitute cider vinegar. Some recipes call for garlic. This particular simple recipe is the one my family made, although in Sheboygan, where I grew up, it was more common to see this made with lettuce.

Directions

1. Wash spinach well in cold water, dry well.
2. Chop bacon and fry until just crisp. Remove from grease.
3. While bacon is frying, put clean, trimmed spinach and red onion slices in bowl. Toss.
4. Add sugar and vinegar to hot grease, stir til dissolved. Remove from heat, return bacon to pan and stir.
5. Pour warm dressing over spinach and onions when ready to serve.
6. Garnish with egg wedges and black pepper to taste. Serve immediately.Cut the steamed asparagus and the Brie into small pieces just minutes before the rice is finished.
7. When the risotto is cooked to desired texture, add the asparagus and the cheese pieces
8. Season with salt and white pepper to taste. Let rest for 2 minutes before serving.