Braised Leek & Sweet Corn Risotto

Leek & Corn Risotto

This is the time of year that becomes difficult to cook. You muster your strength to again survive the harsh cold of winter (this one being especially challenging), knowing that spring is just a few short weeks away. But wait. March 20 doesn’t instantly bring a new season of fresh produce. Plants are still seedlings, barely yet being transported from greenhouse to ground. It’ll be another month at least before we see the first stalks of asparagus make their way to the Greenmarkets and still longer for those first stalks of rhubarb and ripe strawberries.

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