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Ingredients
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Risotto
Fennel Salad
Blood Orange Beurre Blanc
Salmon
Method
Risotto Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
- 2
Sauté Shallots and Garlic
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallots and cook until translucent, about 3 minutes. Add minced garlic and sauté for an additional minute.
- 3
Toast the Rice
Add Arborio rice to the skillet and stir for about 2 minutes until the rice is well-coated and slightly toasted.
- 4
Deglaze with Wine
Pour in the white wine and cook, stirring continuously, until the wine is almost fully absorbed.
- 5
Cook the Risotto
Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is al dente.
- 6
Finish the Risotto
Once the rice is cooked, stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste. Keep warm.
Fennel Salad Preparation
- 7
Prepare the Fennel and Citrus
In a large bowl, combine the thinly sliced fennel, orange segments, and blood orange segments.
- 8
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle over the fennel and citrus, tossing gently to combine.
Blood Orange Beurre Blanc Preparation
- 9
Cook Shallots and Reduce Juice
In a saucepan, combine the blood orange juice, chopped shallots, and white wine. Bring to a simmer and reduce until the liquid is almost evaporated.
- 10
Incorporate Butter
Remove from heat and gradually whisk in the chilled, cubed butter until the sauce is smooth and emulsified. Season with salt and black pepper to taste.
Salmon Preparation
- 11
Season the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 12
