Truffled Mushroom Risotto with Peas
2 cups uncooked risotto
6 cups chicken stock (I used the college inn white wine type and it worked really well)
1 tsp. saffron threads
2 Tblsp butter, plus 3 Tbsp for end of cooking
2 Tblsp olive oil
6 shallots, finely chopped
6 cloves garlic, crushed
1/3 cup dry white wine or dry vermouth
2 tsp. truffle slices from a jar (optional)
1/4 cup aged Gruyere (Parmesan is typically used, but I had Gruyere), plus a bit more for topping
3/4 cup peas
salt and pepper
1/3 cup flat-leaf parsley, finely chopped, plus a bit more for topping
In a medium sized saucepan, heat chicken stock to a simmer. Crumble in the saffron threads. Heat a shallow, heavy-bottomed saucepan (I like a wide one with a lip of 3 - 4") over a medium flame. When warm, add 2 tblsp. butter, and oil and shallots. Stir 1 min. and add mushrooms and garlic. Saute until translucent, about 5 -7 min. Add rice and stir, until the edges of the grain start to turn translucent, about 4 min. Add wine and stir until absorbed. Add 1/2 cup of stock to the pan and stir well. Continue to stir until it has nearly been absorbed. Continue to add stock, 1 ladle at a time (approx. 1/2 cup), stirring continuously, with each addition of stock. As Susan says, you want to keep the rice thinly veiled with stock at all times. It should bubble evenly and gently, never boiling and it should not dry out or be flooded with stock either. When you sense you are a few minutes away from being done, add the peas and truffles with the next ladle of stock. Cooking time is approx. 18 - 20 min. When the grains taste done but still have a little tooth to them (al dente), turn off the heat and stir-in the cheese, 3 Tblsp butter, and parsley.
Serve topped with a sprinkle of parsley and cheese, and a bit of freshly ground pepper.
Microgreens salad with pomegranate balsamic vinaigrette
The pomegranate molasses (a little goes a long way, so be sure use just a few drops) adds a really lovely tangy and subtle sweetness to the balsamic.
equal parts olive oil and balsamic vinegar (I used 1/3 cup ea.)
2 drops pomegranate molasses
salt and pepper to taste
Micro Greens or any type of salad greens
Shake oil, vinegar, and pomegranate molasses together well. Season with salt and pepper to taste and toss on salad greens before serving.