A Three Part Feast: The Recipes - Risotto

This was the second course that Markus prepared for me. I absolutely loved the massive amount of perfectly cooked veggies that topped off the dish.

Vegetable Risotto with Pesto and Vanil-Tomatoes

The Risotto 1 T olive oil
1/2 onion, minced
2 cloves garlic, peeled and whole
18 oz arborio rice
1/2 cup white wine
1.5 liters vegetable stock
Salt and pepper to taste


Heat oil over medium flame. Add onion and garlic and cook until onion is translucent (about 5-6 minutes). Add rice and cook, stirring constantly until aromatic and until some of the grains are slightly browned (about 4-5 minutes). Add wine and cook until the liquid is completely absorbed. Begin to add vegetable stock in 1/4 cup increments, waiting until completely absorbed before adding more liquid.

Continue adding stock in about six additions until rice is al dente - chewy, but not overly soft. This should take about 15-20 minutes. You may not end up using all of the stock or needing more.

Remove garlic cloves. Transfer risotto to a bowl or platter, spreading it over the surface of the dish in order that it cools quickly.

The Pesto
2 cups basil
Juice of one lemon
2 T olive oil
Salt and pepper to taste

Place all ingredients in food processor and blend until finely chopped. You may also place ingredients in a tall measuring cup and puree using a hand blender.

The Vegetables
1 T olive oik
1 garlic clove, peeled
12 stalks asparagus
3 green onions
12 shitake mushrooms
5 crimini mushrooms, halved
1 sprig fresh rosemary

Heat oil over medium flame. Add remaining ingredients and saute until cooked, stirring occasionally.

The Vanil-Tomatoes
1 tsp canola oil
1 tsp honey
1/2 tsp vanilla
10 grape tomatoes halved

Preheat oven to 250.

Combine all ingredients but tomatoes in a small saucepan. Heat over medium-high flame until boiling, stirring frequently. Once boiling, stir vigorously until honey is completely dissolved (about 30 seconds).

Place tomatoes in parchment lined baking dish, cut side up. Spoon honey mixture over tomatoes. Bake at 250 for 10-15 minutes, or until tomatoes are bubbly. Remove from oven and use immediately or let cool. Tomatoes may be made several hours before using.

Garnish
1 cup Parmesan cheese, shredded
1T reduced balsamic vinegar

Assemblage
Combine risotto and pesto in a skillet or saute pan and heat through. Scoop about 3/4 of a cup of the pesto rice onto the center of a large plate. Top with 1/3 of the vegetables and 1/3 cup of Parmesan. Place 5-6 vanilla tomatoes on the plate surrounding the risotto. Drizzle reduced balsamic over the top of the food. Serve immediately.