What's For Dinner...

Winter Pear and Gorgonzola Risotto

aka “Oh! my Mama’s” Risotto

Our beloved Alice has been busy putting together a wonderful collaborative art project:

photo courtesy of echolocations

In her own words,

"the project goes a little something like this:
introductory letter is sent to artists of all sorts and sizes.

artist expresses interest.
artist is sent a cd with musical treats.
tracks inspire.
art is created.
creation is sent to me.
creation is published here."

So far the project has brought together illustrators, photographers, djs, writers, musicians, and chefs just to name a few. Evan and I received the soulful lyrics of Alela Diane and as artists in the food trade, our goal was to develop a recipe. Her words inspired me to create a meal for my mother, the one who first showed me the door to the kitchen. We got some really lovely pears from Washington, a bottle of King Estate's Pinot Gris, and relied on Rogue Creamery for our blue cheese. Enjoy...

Winter Pear and Gorgonzola Risotto
aka “Oh! my Mama’s” Risotto
serves 4

7 cups vegetable stock
2 cups white wine
¾ lb. kale of your choice
¾ cup sliced mushrooms
2 tablespoons tamari
3 tablespoons olive oil (preferably extra-virgin)
1 tablespoon butter
½ cup diced onion
3 garlic cloves, minced
2 cups arborio rice or medium-grain white rice
4 tablespoons chopped fresh sage or 4 teaspoons dried rubbed sage
zest of half a lemon
2/3 cup crumbled Gorgonzola cheese (about 4 ounces)
2 unpeeled ripened pears, halved, cored, diced
salt and pepper
fresh Italian parsley, for garnish

Bring vegetable stock and white wine to simmer in heavy saucepan over medium heat. Reduce heat to low; keep mixture warm. Meanwhile, cut stems and center ribs from kale and discard. Roughly chop kale.

Heat two tablespoons oil in medium saucepan over heat. Add mushrooms, kale, and tamari. Sauté 3-4 minutes until mushrooms are tender and kale is bright green. Set aside.

Heat remaining tablespoon of oil and butter in a heavy medium saucepan over medium heat. Add onion, garlic, and rice and sauté until rice is translucent, about 3 minutes. Add all but 1 cup of the broth mixture to rice. Simmer uncovered 15 minutes, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in mushrooms and kale. Add lemon zest, Gorgonzola and pear. Cook until cheese melts and pear is heated through, about 1 minute. Season with salt and generous amount of black pepper. Garnish with fresh parsley and serve warm.

For more information on this cool project, musically inspired art, and info on the other contributing artists stay tuned to the Echolocations webiste. Oh, and here's another heads up. Alela Diane will be playing at Holocene this Sunday for her new album release. Please Go! Go! Go! And then make this risotto for your mother to thank her for giving you breath. Need more encouragement? Watch this.

Alela Diane (Album Release Show with Aaron Ross)
Sunday, February 15th, 8:30pm
Holocene
1001 SE Morrison
Portland, Oregon 97214