EPISODE 1: FRANCES MCDORMAND & RISOTTO 

ASPARAGUS AND CHANTERELLE-IF-YOU-CAN-FIND-EM MUSHROOM RISOTTO

Academy Award-Winning Actor and Producer Frances McDormand (Three Billboards Outside Ebbing Missouri, Fargo, Olive Kitteridge, Almost Famous) makes asparagus risotto and discusses the creative process fueling her long, badass career. 

If you're cooking along while you listen, you'll need the following to make your dish:

Ingredients:

1 bunch asparagus

1 tablespoon olive oil 

2 big handfuls chanterelle mushrooms (or morels, porcini, or cultivated mushrooms)

Salt

1 stick butter (8 tablespoons) 

1 yellow onion, diced

2 cups short-grained Italian rice (like carnaroli or arborio)

3/4 cup dry white wine

3 - 4 sprigs thyme, leaves picked off stems and chopped

6 cups homemade chicken stock or water (avoid store-bought chicken stock)

1 cup grated Parmesan cheese 

Tools:

vegetable peeler

knife

cutting board

stove

big spoon

slotted spoon

ladle

smallish saucepan

skillet

blender, food processor, or mortar and pestle

cheese grater

timer

CREDITS:

MUSIC IN THIS EPISODE BY William Sammons