top of page
Search

Risotto with Julie and Maggie

On Saturday, June 6, 2026 we learned about the origin of the famous, delicious and creamy dish, Risotto from Julie Quinn and Maggie Sheridan.


Risotto is not just a recipe — it's a window into Italian food culture, agricultural tradition, and the art of patience. And on a beautiful June morning, our Slow Food Boulder County community gathered to explore all of it together.


The Grain Behind the Dish

Before a single onion was sliced, we took time to understand what makes risotto risotto. Unlike other rice preparations, risotto depends on short-grain, high-starch varieties — most famously Arborio, Carnaroli, and Vialone Nano — that release their starch slowly as they cook, creating that signature creamy texture without a drop of cream. Julie and Maggie walked us through the history of these grains, rooted in the Po Valley of northern Italy, and the slow, attentive stirring technique that transforms humble ingredients into something extraordinary. For those of us passionate about grains and their stories, it was a deeply satisfying foundation for the morning.



Local Ingredients, Local Relationships

True to Slow Food values, our ingredients told a story of place. Thank you for your donations!

Shopping and sourcing locally isn't just an ethical choice, it changes the flavor of the dish entirely. Fresh, seasonal asparagus and earthy mushrooms, sourced close to home, brought a vibrancy to both recipes that no grocery store shelf could replicate.


Two Recipes, Two Expressions

We made two risottos side by side, each distinct in character:

  • Asparagus Risotto — bright, verdant, and celebrating the height of spring. The asparagus was folded in gently to preserve its color and snap.

  • Mushroom Risotto — deeply savory and grounding, with that umami richness that makes you slow down and savor every bite. (though the attached recipe calls for peas, they were not available in our area and we only used mushrooms)


Julie's Focaccia

No gathering is complete without bread, and Julie brought her delectable focaccia pillowy, golden, dimpled with olive oil, and utterly irresistible. It was the perfect companion for tasting, sopping, and second helpings. Along with Moxie's baguette, we paired this will Italian olive oil and a tomato bruschetta.


Finishing with Gelato

We closed the afternoon the Italian way: with gelato. A fitting punctuation to a meal rooted in Italian tradition, and a reminder that good food shared with good people is one of the great pleasures of life.


A Table Worth Coming Back To

What made Saturday special wasn't just the food, it was the conversation around the table. Questions about grain varieties, stories about family cooking traditions, curiosity about sourcing and seasonality. This is exactly the kind of learning and connection that Slow Food is built for.


bottom of page