Farm-to-Fork Friday: Ring in fall with a comforting risotto recipe
FOR NOVEMBER 12TH. THE NEXT MEETING THAT WILL FALL IS THE PERFECT TIME FOR COMFORT FOOD. LIKE RISOTTO. THAT’S RIGHT. AND ONE OF THIS WEEK’S FARM TO FORK SPECIALTIES IS HIGHLIGHTED BY KCRA 3’S LISA GONZALES, WHO TAKES US TO MADERA IN FOLSOM TO LEARN HOW THEY MAKE THEIR ITALIAN RICE WITH SALMON. ON THIS WEEK’S FARM TO FORK FRIDAY, WE ARE IN FOLSOM AT MENDERES. IT IS A LOCAL FAVORITE. IT’S BEEN IN THE CITY FOR 18 YEARS AT THIS LOCATION. FOR 15 WE’VE GOT THE OWNER, BRANT WHITE, JOINING US. THANKS FOR HAVING US. ONE OF YOUR SPECIALTIES IS RISOTTO BECAUSE YOU MAKE IT SO MANY DIFFERENT WAYS. HOWEVER, PEOPLE WANT IT FRESH THE WAY THEY WANT IT, BUT THE ONE THAT LOOKS LIKE IT WILL BE MY FAVORITE IS THIS PESTO RISOTTO WITH SALMON ON TOP. HOW DO YOU MAKE THAT NOW? THE SALMON A FRESH CUT SALMON A COUPLE TIMES A WEEK. SO WE’RE WE’RE CONSTANTLY SEEM LIKE WE’RE CONSTANTLY CUTTING CUTTING FRESH SALMON. BUT THE SALMON IS COOKED OFF ON A GRILL. LOTS OF, YOU KNOW, THE STANDARD COOK OFF WITH, WITH THE PLENTY OF LEMON AND THINGS OF THAT SORT SQUEEZED ONTO IT TO GIVE IT A NICE FLAVOR. RIGHT? SALT AND PEPPER, OF COURSE. THE RISOTTO ITSELF, THIS ONE IS PESTO. THE RISOTTO IS IS PA COOKED DOWN FIRST SO THAT WE CAN PROCESS THESE THINGS THROUGH THE KITCHEN IN A TIMELY MANNER. BUT COOKING IT OFF WE PUT A LITTLE BIT OF GARLIC OIL AND THE RISOTTO INTO INTO A SMALL SAUCEPAN. IT’S COOKED DOWN. BRING IT UP TO HEAT. CHICKEN BROTH AND HEAVY CREAM. ONCE THAT GETS ALL THE WAY TO TEMPERATURE STARTS TO COOK DOWN, WE ADD OUR PARMESAN CHEESE AND THERE’S PLENTY OF PARMESAN CHEESE ADDED TO IT TO GIVE IT, GIVE IT, GIVE IT THAT. ADD MORE PARMESAN. YOU KNOW, WE BRING OUT THAT THAT THAT TRUE ITALIAN TASTE INTO IT. FROM THERE WE ADD PLENTY OF THAT PESTO. AND THAT PESTO GOES RIGHT IN AND AND STIRRED RIGHT INTO IT. AND RIGHT AT THAT POINT, AS SOON AS THAT THAT TEMPERATURE RISES, YOU KNOW, AFTER THE ADDITION OF THAT PESTO, IT’S PRESENTED ONTO THE PLATE WITH THE BALSAMIC GLAZE AND A LITTLE BIT OF OIL TO BALANCE OUT THE BALSAMIC BALANCE, BALSAMIC ITSELF, THE SALMON IS PLACED RIGHT ON TOP. AND FROM THERE YOU CAN SEE WE PUT OUR GREENS, WHICH ARE SPINACH AND TOMATO MIX, RIGHT ONTO THE TOP OF IT. THIS THIS IS PROBABLY ONE OF MY ONE OF MY FAVORITES. ALSO JUST THE PESTO AND AND THAT THAT TRUE BLESSING OF ITALIAN TASTE I GUESS. YEAH. BEST WAY TO PUT IT. AND YOU DON’T YOU HAVE ITALIAN, BUT YOU’VE GOT AMERICAN FARE HERE AND EVERYTHING’S MADE TO ORDER. AND IT’S A FUN ROCK AND ROLL THEME HERE AT MENDERES, WHICH, BY THE WAY, WHAT DOES MENDERES MEAN? IT’S THE LATIN VERB TO CHEW, TO CHEW. SO LOTS OF CHEWING GOING ON HERE. BRANT, THANK YOU SO MUCH. THE OWNER OF MENDERES. TH
Farm-to-Fork Friday: Ring in fall with a comforting risotto recipe
Updated: 5:28 PM PST Nov 7, 2025
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Fall is the perfect time for comfort food, like risotto.On this week’s Farm to Fork Friday, KCRA 3’s Lisa Gonzales takes us to Manderes in Folsom to learn how they make the Italian rice with salmon.See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel
Fall is the perfect time for comfort food, like risotto.
On this week’s Farm to Fork Friday, KCRA 3’s Lisa Gonzales takes us to Manderes in Folsom to learn how they make the Italian rice with salmon.
See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel
Dining and Cooking