This was the last week to cook with Chef Jacques Pepin. It has been quite a fun 6 months trying so many of his wonderful recipes. Some of the dishes I made included:

Looking back I see that most of the dishes I made were sides. And that is usually what I have the most trouble deciding on with meals. Pepin made it easy. So I decided to say goodbye with just one more.


    Risotto with Vegetables

Which was delicious. So full of vegetables it is almost a meal in itself.

    1 cup of chopped peeled asparagus
    1 cup of frozen peas
    1 cup of julienned mushrooms
    1 cup of diced red (or orange) bell pepper
    2/3 cup chopped fennel

all mixed into a creamy risotto.

Pepin does his risotto a different way than I am used to. Usually one adds some broth a bit at a time and stir, stir, stir, stir until the rice is creamy. But Pepin sautees the cup of Arborio rice in butter and olive oil then adds 2 1/2 cups of the broth cooking only about 12 minutes and only stirring 2 or 3 times while keeping it on covered over medium heat. The last cup of broth is added with ALL the veggies {except the fennel which he added earlier} and cooks uncovered for another 5 minutes. This means of course that you aren’t completely tied to the stove cooking the risotto. And then, right before you serve it – add about 1/4 cup grated Parm. Perfect risotto!! And perfectly DELICIOUS.

The recipe is from Pepin’s Jacques Pepin’s Table on page 163. Also, there is a VIDEO where he makes this risotto along with some other dishes.

Stop by the IHCC webpage for more Au Revoir Chef Pepin Dishes.