Risotto Milanese

Risotto

While risotto can be labour intensive, with all the stirring involved, the end dish is so worth it! This is a classic recipe in the Milanese style, calling for the use of Saffron. Saffron for those who are not familiar with it is the stigma from the crocus flower. It is pollinated and harvested by hand, making it one of the most expensive ingredients in the world. Luckily, a little goes a long way.  Saffron lends a distinctive taste and colour to this dish, and in my mind, is worth the price. This recipe makes 4-6 servings, as a side dish.

Ingredients:

extra-virgin olive oil
1 large onion, cut into ¼ inch dice
2 cloves of garlic, minced
kosher salt
2 cups Arborio rice
2 large pinches saffron
3 to 4 cups vegetable stock, kept HOT
1 to 1 ½ cups dry white wine
2 tablespoons butter
½ to ¾ cup grated Parmesan cheese

Directions:

Coat a large saucepan generously with olive oil over medium heat. Add the onions, garlic and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly. Add the saffron to the hot stock; the stock should turn bright yellow. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice. Repeat this process two more times with the hot saffron stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat. Toss in the butter and cheese and “whip the heck out of it.” The rice should be creamy but still flow and hold its own shape.

Maple-Cured Salmon & Barley Risotto

Salmon & Barley Risotto

When preparing this dish, make the barley first, as it takes quite a bit of time to cook from it’s raw stage to it’s fully cooked stage that you will need it to be to make the risotto.  Once it is cooked, the risotto stage is fairly fast. While you can skip the parsley emulsion, I would not skip the mustard sauce, as it definitely adds the kick that the dish needs. To learn how to clean barley and parsley, click here.

Maple Cured Salmon

Ingredients:

5 tablespoons extra virgin olive oil
2 pounds skin-on salmon filet
½ cup maple sugar
1 tablespoon sea salt
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
2 tablespoons red wine vinegar

Directions:

Pour 2 tablespoons of oil over a large sheet pan and top with salmon, skin side down. In a small bowl, combine maple sugar and the salt. Rub onto salmon flesh. Cook in preheated 475F oven for 10 minutes. Turn oven on to broil. Cook for an additional 3 minutes. Remove from the oven and let the fish rest. When you are ready to serve, cut it into 6 portions. For the mustard sauce, in a small bowl, whisk together the mustards, vinegar, remaining 3 tablespoons of oil, and a pinch of sea salt. See below on how to plate.

Barley Risotto

Ingredients:

8 ½ cups vegetable stock
2 cups dried pearl barley
Pinch + 1 tablespoon sea salt
2 tablespoons extra virgin olive oil
2 ½ cups crimini and stemmed shitake mushrooms, chopped (or any other type of mushroom)
2 cups 35% cream
4 ounces parmesan cheese, grated

Directions:

In a large pot, bring stock to boil over high heat. Add barley and pinch of salt. Reduce heat to low and cover. Simmer until soft, about 2 hours. Drain. Return barley to pot. In a medium pan, heat the oil and add the mushrooms. Cook, stirring, until soft, about 5 minutes. Add mushrooms and cream to barley mixture. Simmer over low heat, stirring occasionally, about 10 minutes until well-mixed and creamy. Remove from heat. Stir in parmesan and 1 tablespoon of sea salt.

Parsley Emulsion

Ingredients:

⅓ cup extra virgin olive oil
2 cloves garlic, peeled
2 tablespoons lemon juice
¼ cup flat leaf parsley, chopped

Directions:

In a blender, combine garlic, oil, lemon juice, parsley, and two pinches sea salt. Pulse until smooth.

Plating suggestions:

To serve, divide risotto among 6 plates. Drizzle each serving with parsley emulsion. Top each with one portion salmon. Drizzle fish with mustard mixture. Enjoy!