Today on DelmarvaLife:
Dress for Success
It’s important to make a good impression with the way you dress – particularly, when looking for work. Image Consultant and Founder of ‘Dress for Higher’, Tia Hargrove, joins us in the DelmarvaLife studio to tell – and show – how you can easily dress for success.
Bridgeville Beer and Barrel Festival
Music, food, beer, wine – throw them all together and what do you have? That would be the third annual Bridgeville Beer and Barrel Festival. Executive Director of the Greater Seaford Chamber of Commerce and Julie Brown with Heritage Shores in Bridgeville, Del. stop by the DelmarvaLife studio to give us a preview of the event. The festival is Saturday, May 21 at Sugar Beet Market at Heritage Shores from 11 am – 5 pm. For more information, click here.
Most Wanted Monday
Lt. Tim Robinson with the Wicomico County Sheriff’s Office stops by to bring us a new list of wanted criminals.
WBOC’s Ryan Stanley Talks About the Benefits of Mosquitoes
Ryan stops by to tell us how important certain insects are on Delmarva. Watch the full story tonight on WBOC News at 7 pm.
In the Kitchen with Chef Chris Parks from Lupo Italian Kitchen Making Risotto
Chef Chris joins us in the kitchen to make spring pea and ham risotto. Chris also tells us about Rehoboth Beach Restaurant Week.
Spring Pea and Ham Risotto Recipe
- Olive Oil ¼ cup
- Arborio Rice 1 cup
- White Wine ½ cup
- Vegetable or Chicken Stock Approx: 3-4 cups
- Unsalted Butter 4 tbsp
- Grated Parmesan ¼ cup
- Blanched Spring Peas 2 cups (cleaned and shelled)
- Country Ham or Coppa 1 cup (diced into ½’’ squared cubes)
- Kosher Salt & Pepper Season to taste
Spring Pea Procedure:
- Bring a 2 qt pot of salted water to boil and blanch your cleaned green peas for 45 seconds to 1 minute. Quickly strain the peas from the water and into an ice bath to quickly cool down. Once cool, remove the peas from the water and allow them to drain. Set aside for 2 cups for the risotto.)
- Take the rest of the peas and puree them by SLOWLY adding in some of the ice water used to cool them down. You’re looking for a smooth consistency. If it’s still chunky, add a little more water just until it’s smooth. Set aside for the risotto.
- In a sauce pot heat up the stock to a boil and reduce the heat down to a slow simmer.
- Heat the olive oil in a 4 qt pan on high heat.
- Add in the Arborio rice.
- Using a wooden spoon stir the rice constantly until it’s too hot to touch with the palm of your hand.
- Deglaze with wine.
- Allow the wine to almost fully evaporate and then add in enough hot stock to almost cover the rice.
- Stir constantly until liquid is again almost fully evaporated.
- Repeat process.
- Note: As the starches release from the rice it will become harder to keep the rice from sticking to the bottom of the pan. Just continue to stir and scrap the pan.
- Once the rice has absorbed most of the stock and it is cooked al dente (approx: 20 minutes) add in the blanched peas, pea puree, ham and butter. Stir in everything until the butter has melted.
- Finish by adding parmesan cheese and seasoning to taste
- Serve immediately.
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