Tyson Hill Farm has harvested their fresh crop of onions, and Butte Mountain Farm has been offering asparagus on the MLH website.
Risotto alla Primavera
Bon Appétit | May 2005
6 1/2 cups (about) vegetable broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 8-ounce onion, chopped
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces thin asparagus
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound), or 1 cup shelled fresh fava beans, blanched and peeled
1/4 cup chopped fresh Italian parsley
3/4 cup freshly grated Parmesan cheese, plus additional for serving
Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen) or fava beans. Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.
You can substitute spinach for the sorrel, but it won't have the same tart flavor.
Sorrel and Rice Meatballs
Adapted from a recipe from the San Francisco Chronicle
3/4 tablespoon butter
1/2 yellow onion, chopped finely
1/4 pound sweet Italian sausage
1 pound ground beef
1 1/2 cups stemmed and finely chopped sorrel
1/2 cup cooled cooked rice
1 medium egg, lightly beaten
1/2 cup heavy cream
Salt and freshly ground back pepper
1/2 cup chicken stock
Preheat the oven to 375 degrees. In a skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until soft. Remove from the heat and let cool.
Meanwhile, in a large glass or stainless-steel bowl, combine the sausage meat, beef, sorrel, rice, egg and 1/4 cup of the cream. Season generously with salt and pepper and mix gently. Add the cooled onion and again mix to distribute evenly. Avoid handling the mixture too much, or the meatballs will be tough; just mix until the ingredients are fairly well incorporated. Shape into walnut-size balls and arrange in a baking pan. Pour the stock around the meatballs.
Bake the meatballs until cooked through, about 30 minutes. Remove from the oven and, using a slotted spoon, transfer the meatballs to a heated serving platter. Cover to keep warm.
Place the pan with the juices on the stove top over medium-high heat. Add the remaining 1/4 cup cream and bring to a simmer. Cook, stirring constantly, until the sauce has thickened slightly, about 3 minutes. Pour the sauce over the meatballs and serve over wide egg noodles or rice.