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Tomato Risotto with Edible Flowers & Petite Herb Salad

Recipe Date:
April 9, 2018
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Serves 4 3 tablespoons minced white onion 3 teaspoons minced garlic 2 tablespoons unsalted butter 2/3 cup Arborio rice 2 cups tomato juice 3 tablespoons tomato paste 2 tablespoons chopped oil packed sun dried tomato 3 tablespoons finely chopped tomato Salt and Pepper ½ stick of butter ½ cup finely shredded Parmesan Cheese ½ assorted micro herbs and edible flower petals 1 Tablespoon EVOO (Extra Virgin Olive Oil) ¼ cup brown butter vinaigrette (recipe follows) Method: In a large pan, sweat the onions with the garlic in butter until soft.  Add the rice and cook on med heat for 4 to 5 minutes while string continually.  Add the tomato juice ½ cup at a time and let the juice cook down until it does not cover the rice and the rice has absorbed most of the juice.  While stirring add the next ½ cup and repeat this process until you have used all the juice and the rice is cooked al dente.  Fold in the sundried tomatoes and the chopped tomato.  Season with Salt and Pepper to taste and then add the ½ stick of butter until absorbed completely while stirring then add the cheese. Take the micro herbs and flowers petals and mix them loosely then drizzle a little EVOO In 4 pasta bowls, spoon ¼ of the Risotto into each bowl using a ring mold.  Garnish with Micro Herbs/Flowers, then drizzle the brown butter vinaigrette around the plate then enjoy with a bottle of Scott Harvey’s Jana 2017 Rosé of Grenache. Brown Butter Vinaigrette ½ cup unsalted butter 1 Tablespoons olive oil 4 Tablespoons good aged Balsamic vinegar Melt butter on med-high heat until it starts to foam and then watch carefully as it browns the butter solids.  Continue to swirl the pan until the foam turns a light brown and remove the pan from the heat. Using a blender combine the oil and vinegar and slowly add the warm nut-brown butter. Wine Note from Chef Brian Overhauser A medium dry yet complex and flavorful wine will succeed best with this dish and the Scott Harvey Jana 2017 Rosé of Grenache is just that wine!  This is a full-flavored dish with a slight sweetness from the tomato’s and that plays beautifully with the slight off dry component of this stunning example of Rosé from Amador County. 
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