go to freshfarmmarkets.org Saving the Farms that Feed Us More than a million acres of productive farmland are lost each year due to sprawling development and financial hardship. As a result, many of our nation’s farmers are being driven off their land. In fact, today, there are fewer than a million full-time farmers who steward the land and grow our food. All farmers and producers at FRESHFARM Markets are from the Chesapeake Bay watershed region, which is ranked in the top 10 of most threatened farmland regions in the U.S. Every dollar you spend goes directly to the farmer. This direct selling enables small-scale producers in our region to continue farming and helps to ensure that their operations remain economically viable. Protecting productive farmland and supporting sustainable agriculture maintains wildlife habitat, scenic vistas, open space, protects our watersheds and conserves topsoil, and keeps our local farmers on the land to grow the food we love to eat every day. We encourage you to shop at our markets each week and enjoy the flavors of fresh, locally grown foods. We also hope you will help spread the word by bring your family, friends and coworkers to our markets. And we thank you for your support. Visit us at www.freshfarmmarket.org Risotto ai Funghi ~ Risotto of Wild Mushrooms ~ Cesare Lanfranconi, Chef/Ownere, Spezie Cesare was born in Lecco, a town located in the stunning Lake Como region of Italy. As a young child, Cesare’s grandmother was his main culinary inspiration and role model; she was one of the area’s first restaurateurs and innkeepers. Cesare began his culinary career at age 15 working with his grandmother and other family members while he attended culinary school. Cesare’s claim to fame is perhaps his genuine passion for creative Italian cuisine. He enjoys sharing his favorite family recipes as much as introducing and reinventing dishes reminiscent of his native cuisine. Spezie: 1736 L Street NW, Washington DC 20036. Tel: 202.467.0777 www.spezie.com Serves 4 5 ounces mixed mushrooms, (chanterelle, morel, porcini, black trumpet etc.) 2 tablespoons olive oil 1 shallot(s), finely cut in julienne 1 clove garlic, finely cut in julienne 10 leaves basil salt, to taste 1 pound rice 1 quart chicken, consomme or rich clear stock 2 tablespoons butter 1 glass white wine, dry 1 teaspoon parsley, chopped, for garnish Carefully clean the mushrooms making sure to remove all small particles of grit and dirt. In a preheated sauté pan, put one tablespoon of the olive oil, the shallots and garlic. Sauté for a minute or two until the shallots and garlic are lightly caramelized. Add the mushrooms and sauté for 3 to 4 minutes adding fresh basil and seasoning to taste with salt and pepper. Set aside. Make the risotto. In a preheated six quart saucepan, pour the remaining one tablespoon of olive oil and the chopped onion and cook over low heat until the onion is translucent. Add the rice and increase the heat to medium. “Toast” the rice for about three minutes, stirring stir occasionally with a wooden spoon or simply shaking the pan. Add the wine, stirring gently to help the wine evaporate. Add the mushrooms and, one ladle at time, the chicken stock. Cook for about 15 minutes, stirring occasionally. When the rice is nearly cooked, finish the risotto by adding the rest of the sautéed mushrooms, butter and Parmesan cheese. Stir the rice vigorously to emulsify and combine all flavors. Season to taste with salt and pepper. Allow resting for 2 minutes before serving. Garnish with parsley and serve warm. Buon Appetito.