Choice Of Three Entrees Recipe

Marinate the chicken

Pat chicken breasts dry. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, 1 tsp salt and 1 tsp pepper. Add chicken and coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Preheat and grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Avoid moving too often to get good grill marks.

Rest and serve

Transfer to a plate and let rest 5 minutes so juices redistribute. Slice and serve warm with a wedge of lemon if desired.

Prepare salmon

Pat salmon fillets dry and season both sides with 1 tsp salt and 1 tsp black pepper. Let sit 5–10 minutes while you heat the pan.

Sear the salmon

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbs olive oil. When oil is shimmering, place salmon skin-side down (or presentation side down) and press gently for 10 seconds to ensure even contact. Cook 4–5 minutes without moving until the edges are opaque and skin is crisp.

Finish and baste

Flip fillets carefully and add 1 tbs butter to the pan. Tilt the pan slightly and spoon melted butter over the tops while cooking 1–2 minutes more for medium doneness (125–130°F / 51–54°C) or longer if you prefer well done. Remove to a plate, sprinkle with chopped dill/parsley and serve with lemon slices.

Prepare ingredients

Warm stock in a saucepan over low heat and keep it barely simmering. Clean and slice mushrooms, finely chop shallot, and mince garlic.

Sauté mushrooms

In a large heavy-bottomed skillet or saucepan, heat 1 tbs olive oil and 1 tbs butter over medium-high heat. Add sliced mushrooms and a pinch of salt. Sauté until browned and moisture evaporates, about 5–7 minutes. Remove mushrooms to a bowl and set aside.

Cook aromatics and toast rice

Reduce heat to medium. Add remaining 1 tbs olive oil and 1 tbs butter to the pan. Add chopped shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add 1.5 cups arborio rice and stir to coat with fat; cook 1–2 minutes until the rice edges are translucent (toasting).

Deglaze and simmer

Pour in 1/2 cup dry white wine (if using) and stir until mostly absorbed. Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes, or until rice is al dente and creamy. Stirring encourages starch release and prevents sticking.

Finish risotto

When rice is tender but with a slight bite, stir in cooked mushrooms, 1/2 cup grated Parmesan, 2 tbs chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste. Remove from heat and let rest 1–2 minutes; risotto should be creamy and slightly loose — add a splash of hot stock if it seems too thick.

Serve

Spoon risotto into warm bowls, garnish with extra Parmesan and parsley if desired, and serve immediately.