Name: Spezias Heirloom Tomato Risotto Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups Arborio rice; 4 cups Vegetable broth; 1 cups White wine; 1 cups Shallots, finely chopped; 2 tsp Garlic, minced; 0.5 cups Fresh basil, chopped; 2 cups Heirloom tomatoes, diced; 0.5 cups Parmesan cheese, grated; 2 tbs Olive oil; to taste Salt; to taste Black pepper; 4 Boneless, skinless chicken breasts; 0.5 cups Parmesan cheese, grated; 2 tbs Fresh sage leaves, chopped; 0.5 cups All-purpose flour; 4 tbs Butter; 2 tbs Olive oil; to taste Salt; to taste Black pepper; 1 cups Roasted red peppers, chopped; 1 cups Fresh tomatoes, diced; 1 tbs Olive oil; 1 tbs Balsamic vinegar; to taste Salt; to taste Black pepper; 1 bundles Asparagus, trimmed; 1 tbs Olive oil; to taste Salt; to taste Black pepper

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Parmesan and Sage Crusted Chicken Scaloppini on Pesto Risotto with Heirloom Tomatoes and Asparagus, Garnished with Roasted Red Pepper and Tomato Relish.

In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.

Prepare the Broth

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallots and sauté for about 3 minutes until soft. Add the minced garlic and cook for another minute.

Sauté Shallots and Garlic

Stir in the Arborio rice, cooking for about 2 minutes until the rice is lightly toasted.

Add Arborio Rice

Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.

Deglaze with Wine

Begin to add the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about 18-20 minutes.

Incorporate Broth Gradually

Once the rice is creamy and al dente, stir in the diced heirloom tomatoes, fresh basil, and grated Parmesan cheese. Season with salt and black pepper to taste.

Finish with Tomatoes and Basil

Pound the chicken breasts to an even thickness. Season with salt and black pepper.

Prepare Chicken

Dredge each chicken breast in flour, shaking off the excess.

Coat with Flour

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once hot, add the chicken breasts and cook for about 3-4 minutes on each side until golden brown.

Cook Chicken Scaloppini

Sprinkle the chopped sage and grated Parmesan cheese over the chicken in the last minute of cooking, allowing the cheese to melt.

Add Sage and Parmesan

In a bowl, mix together the chopped roasted red peppers, diced fresh tomatoes, olive oil, balsamic vinegar, salt, and black pepper. Set aside.

Combine Ingredients

Preheat the oven to 400°F (200°C). Toss the trimmed asparagus with olive oil, salt, and black pepper.

Prepare Asparagus

Spread the asparagus on a baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.

Roast Asparagus

Arborio rice

Vegetable broth

White wine

Shallots, finely chopped

Garlic, minced

Fresh basil, chopped

Heirloom tomatoes, diced

Parmesan cheese, grated

Olive oil

Salt

Black pepper

Boneless, skinless chicken breasts

Fresh sage leaves, chopped

All-purpose flour

Butter

Roasted red peppers, chopped

Fresh tomatoes, diced

Balsamic vinegar

Asparagus, trimmed