Peach Salsa, Pork Chops and Turmeric Risotto

I'll admit it.  I adore cilantro.  To me, it's citrusy-green flavor and scent totally remind me of summer.  I began my culinary fete today armed with the newest spice brought home from Central Market to experiment with:  Turmeric.  I've had it before, but always mixed with a curry powder.  I've heard it called the "poor man's saffron," which seems like a good reason to experiment with IT, rather than actual saffron.

This week's Greenling box came with four of the most incredible peaches I've had in ages.  I decided to make a quick salsa out of it:  Chopping up three peaches, a quarter of a bunch of cilantro, one clove of elephant garlic, a quarter of a red onion, a teaspoon of salt, some cracked pepper.

I had some pork chops fresh from the butcher at HEB, so figured I'd fry those up.  To me, a pork chop is only ho-hum unless it's got a good sear.  For some reason, my hubby has a hard time getting a sear on anything, partly because he gets antsy when it comes to cooking.  Here's a tip for the hubby:  just let it be.  The more you poke a piece of meat, the more you "double check it" to see if it's done, the more sorry your sear.

And now, to the Risotto.  My love affair with risotto began when a certain Italian maestro decided to cook a meal for a theatre troupe.  Dinner turned out to be a giant pot of gorgonzola risotto and a bottle of chianti for each of us while watching some of the most incredible Italian clowning I've ever seen.  Needless to say, I was smitten, and it's vaguely possible the chianti had nothing to do with it.  His tip?  Don't stop stirring the risotto.  Armed with his advice, I attempted my first a few months ago and haven't quit.

Tip number one:  you really need to get arborio rice - long grain rice doesn't make enough starch to get creamy like you'll like it.

In a big pot, put half of a red onion, minced, one elephant garlic clove, minced, and a tablespoon of olive oil or butter.  Let soften over medium heat for about five minutes.  Meanwhile, measure out three cups of chicken stock and two cups of white wine into another pot and put over low heat.  Back in the pot of onions and garlic, add one teaspoon of turmeric, a teaspoon of salt, and one cup of arborio rice.  Stir for about one minute or until the rice gives off a nutty aroma.  Add about one cup of the stock mixture, stirring constantly.

From here, you'll continue stirring the rice, adding stock about a half cup or so at a time whenever the liquid is entirely absorbed.  Expect to spend about 20 - 25 minutes at the stove, stirring. 

A lot of my friends scoff at the idea of being "stuck" at the stove for 20 minutes.  I think of it as a golden opportunity to pour myself a glass of wine, put on a little Count Basie and engage in a little cook-top jitterbug, or to plunk one of my kids on the counter next to me and hear all the details of their day, or to spend time with a friend in need of an ear. 

All told, the warm belly-snuggle flavor of turmeric, combined with the brightness of cilantro and the subtle sweetness of a super-ripe peach is pretty much the definition of early summer to me.