Chef David Tiner and his sous chef, Joseph, cook up a Vegetable Risotto at Friday's Lunch & Learn at LSU AgCenter's LaHouse on Gourrier Avenue.
We had a great time yesterday at LSU’s LaHouse Friday Lunch & Learn. Chef David Tiner from the Louisiana Culinary Institute cooked up a creamy, comforting Vegetable Risotto with fresh vegetables from the house’s garden.
Serves 4. Recipe is from the Louisiana Culinary Institute.
2 tbls. unsalted butter, divided
1/2 cup onion, diced small
2 cups arborio rice
4 cups hot chicken broth
1/2 cup fresh cut green beans, cut
LSU School of Veterinary Medicine students, from left, Heather Stelly, Jess Trichel, Anna Ozio, Kathleen McCarthy and Caitlin Contreary gather to enjoy a homemade meal recently.
All this talk of LSU’s graduation has me thinking of these ladies, who graduation this week from the School of Veterinary Medicine. They serve a fine meal and will all be exemplary veterinarians. Congrats, guys!
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