Mary Spencer’s Lemon Rosemary Risotto
1 cup grated Parmesan cheese
1 tbsp. minced rosemary
Zest of 3 lemons, plus 1 tbsp. juice
6 cups chicken stock
3 tbsp. olive oil
4 cloves garlic, minced
1 small yellow onion, minced
2 cups Arborio rice
1/3 cup dry white wine
3 tbsp. unsalted butter
Salt and freshly ground pepper to taste
Stir parmesan, rosemary, and zest in a bowl. Bring stock to a simmer in a 2 quart saucepan; keep warm. Heat oil in a 6 quart saucepan over medium high heat. Cook garlic and onion until soft, 5-7 minutes. Add rice; cook until opaque, 3-4 minutes. Add wine; cook until absorbed, 1-2 minutes. Add ½ cup stock; cook, stirring often, until stock is mostly absorbed, 2-3 minutes. Add another ½ cup stock; repeat process until all the stock is used, about 25 minutes. Continue cooking until rice is al dente, 2-3 minutes. Remove from heat; stir in half the parmesan mixture plus butter, salt, and pepper. Garnish with remaining parmesan mixture.
Serves 6
Mary Spencer’s Sheet Pan Chicken With Artichokes And Herbs
3 large fennel bulbs, rimmed, halved lengthwise and cut into ½ inch thick wedges
2 (14 oz.) cans whole artichoke hearts in water, drained and halved lengthwise
8 oz. cherry tomatoes
6 tbsp. extra virgin olive oil
Salt and pepper
2 tbsp. minced garlic
2 tbsp. ground fennel
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped fresh sage
8 bone in, skin on, chicken thighs (about 3 lbs)
½ cup pitted green olives, chopped
2 tbsp. fresh lemon juice
1 tsp. red pepper flakes
1. Heat oven to 425F. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even later.
2. In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin side up.
3. Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35-40 minutes.
4. Divide chicken and vegetables among plates. Pour pan juices into a small bowl. Stir in olives, lemon juice and red pepper flakes. Spoon sauce over chicken and vegetables. Serve warm.
Serves 4
