One of Kevin’s signature dishes is saffron risotto (or “yellow rice,” as he calls it). His grammy in Delaware taught his family this recipe, and it is by far one of his favorite dishes. For many years, Kevin was the only one who prepared this dish for us since he was so particular about it, but I’ve finally gotten the confidence to make it myself (although I still call him in to make sure it is ready to add the Parmesan cheese). He insists in should be made in a dutch oven and stirred with a wooden spoon. This year, as part of a Christmas gift, his grammy gave him a box of rice and some of the signature saffron packets she uses to create the golden-hued, creamy dish. So, after I cooked up my vats of turkey stock, we put some to use making a big pot of risotto. We paired the risotto with a hash of sorts, blending mushrooms, spinach and smoked turkey into a spicy winter meal.
Kevin’s Saffron Risotto (or Yellow Rice)
- 1 c. rice
- 2 cans worth (about 28 oz.) chicken or turkey broth (we used homemade turkey stock)
- half a 1/220 oz. packet saffron or a few threads saffron, crushed
- 3 T. butter (Flint Hill Farm)
- palmful grated parmesan cheese (Klein Farm)
- ground black pepper
- Melt butter over med-high heat in large dutch oven.
- Add rice and cook, stirring constantly, until slightly browned and nutty smelling.
- Reduce heat to low and add one quarter of the chicken broth to the rice, saffron and some black pepper. Stir well.
- Simmer over low heat until liquid is almost completely absorbed into rice.
- Add another quarter of the broth and some more black pepper. Stir well.
- Repeat simmering until liquid is almost absorbed, adding a little more broth and pepper, and stirring, until all broth is used. Stirring upon each addition is important—It’s what makes the risotto creamy!
- When the last of the broth is nearly absorbed, add the parmesan cheese and stir.
- Serve hot.
Smoked Turkey Hash
- 1 bag spinach or kale (Jett’s Natural Produce)
- 2 cups mushrooms (Jett’s Natural Produce)
- 4 slices smoked turkey breast
- 2 cloves garlic (Apple Ridge Farm)
- 2 tsp. cumin
- 2 tsp. paprika
- few dashes hot sauce (Easton Salsa Company)
- drizzle olive oil
- Smash garlic and sauté in a little olive oil until fragrant.
- Slice mushrooms and add to garlic & olive oil.
- Add cumin, paprika, and hot sauce. Sauté until mushrooms are lightly browned.
- Chop turkey and add to mushroom mixture. Sauté until turkey is heated through.
- Add spinach and cook until just wilted.