GARDEN BOUNTY: Iron Chefs harvested Swiss chard, tomatoes, bell peppers and herbs for their risotto from the JW edible gardens.
SAFETY FIRST: Chef Jen Carson instructs on the proper way to use a chef’s knife for chopping an onion.
START WITH FRESH: Swiss chard, onions, garlic and a corn from our new partner, McCaffrey’s Supermarkets.
A LA MINUTE: Students learned that a properly made risotto requires attention, start to finish. First, saute and season the onion and heat the broth. Then add the arborio rice to the onion, and then add hot broth, ladle by ladle, stirring until each is absorbed, before adding the next. At the end, add the delicate fresh produce.
