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Grilled Tomato Risotto with Roasted Portobello Mushrooms

Ingredients

· 1 pound fresh tomatoes, halved and seeded

· Drizzle of olive oil

· 1 cup balsamic vinegar

· Salt

· Freshly ground black pepper

· 4 medium portobello mushrooms, stemmed and cleaned

· 1 pound fresh mozzarella cheese, sliced 1/2-inch thick

· 4 tablespoon olive oil

· 1 bunch fresh thyme

· 1 cup white wine

· 1 cup chopped onions

· 8 cups vegetable stock (homemade or store bought)

· 1 teaspoon chopped garlic

· 1 pound Arborio rice

· 1 tablespoon unsalted butter

· 1/4 cup heavy cream

· 1/2 cup freshly grated Parmigiano-Reggiano cheese

· 3 tablespoons chopped green onions (scallions), green parts only

Directions

For the grilled tomato sauce:

In a mixing bowl, toss the tomatoes with the olive oil, salt and pepper. Place on the grill and cook for 4 to 5 minutes on each side. Remove from the grill and set aside. Take one yellow onion and slice it into 3 slices. Place on the grill and mark both sides significantly. Place the tomatoes and onions in a pot and cover just to the top with vegetable broth. Cook the sauce for 15 minutes on med low heat. Puree using a hand mixer or blender. Strain the sauce and add a dash of sherry vinegar.

Preheat the grill to 400 degrees. Preheat the oven to 400 degrees. Clean the gills out of the mushrooms. Marinate in Extra virgin olive oil, thyme and balsamic vinegar salt and pepper. Mark on the grill. Place the Portobello mushroom on a parchment - lined baking sheet, cavity up. Fan a quarter of the cheese over each cavity of the mushroom. Place in the oven and cook until the mushrooms are tender and the cheese is bubbly, about 10 minutes. Heat the olive oil in a large saute pan over medium heat. Add the onions. Season with salt and pepper. Saute until the onions are slightly soft, about 3 minutes. Add the garlic then add the risotto. Toast the risotto and garlic and then add the white wine. Bring the mixture to a boil, reduce the heat to medium, and simmer until liquid has evaporated. The start adding your vegetable stock 4oz at a time stirring constantly. Cook risotto until the mixture is creamy and bubbly, about 18 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for about 2 minutes, stirring constantly. Remove from the heat and stir in the green onions. To serve, slice each Portobello into quarters. Ladle some of the roasted tomato sauce on the plate then spoon the risotto onto each serving dish. Lay 4 slices of the Portobello on top of the risotto. Garnish with cheese, green onions and basil oil (recipe follows).

? lb



basil, destemmed

? cup



kosher salt

2 gallons



water

? cup



canola oil

? tsp



black pepper

Blanch basil in salted water for 30 seconds and shock in ice

water immediately.

Drain all excess water from basil, squeezing it until no water remains

Roughly chop the basil and place into blender with pepper.

Turn blender on high and drizzle in oil. Pour into squeeze bottle

and keep refrigerated.

Ch? Ph?ng (Phoenix Roll)

Traditionally this dish was only served to the royal family. Over the years it made its way into menus for formal events such as weddings and new years. There is really nothing special about the ingredients, what make this dish standout from the rest is the food arrangement to creation an image of the mystical phoenix.

For the Phoenix Rolls (Main Part of the Dish):
-1lb shrimp
-4 cloves garlic
-3 tbs fish sauce
-1 tbs tapioca starch
-1/2 tsp pepper
-pinch of salt and sugar
-2 green onions
-3 eggs
-1/2 tsp oil

What to Do:
Pell and clean shrimp. Put everything except the eggs in a food processor and process into a smooth paste. Beat the eggs with the oil. Using a non-stick pan add a few tablespoons (amount depends on size of your pan) of egg mixture, tilt and swirl the pan to create a thin sheet (like making crepes). Cook the eggs completely, remove and repeat the process until all of the eggs are used up. Divide the shrimp paste to equal the number of egg wrappers created. Spread on portion of the shrimp paste onto on of the egg wrappers. Roll as you would a Swiss roll and steam the phoenix rolls for about 15 mins or until done.

For the Phoenix (Garnish):
-1 tomato or apple
-daikon radish, and carrots
-1 tbs vinegar
-3 tbs water
-1 tsp sugar
-1 Thai chili
-2 toothpicks
-creativity ;)

What to Do:
Cut carrots and daikon into thin long strips, mix with sugar, vinegar and water (can add food coloring too). Marinate until the veggies are wilted, then drain and squeeze out excess juices. To create the phoenix, cut the tomato in half then slice into the tomato at an angle, evenly at both sides so the cuts meet at the center and create V shaped layers that stack on top of each other. Lightly push the layers back a little to create the body. Cut a slice off of the other tomato half remove the seeds, this will be the bird’s neck/head. Make a small slice on one of the ends and bend the tomato flesh slightly to create a beak. Using tooth pick ends, pin on eyes (carrots) and a chili on top to give the head some “character”. Pin the “neck” into the center of the body. Cut the remaining tomato into 2 slices, these slices will be the wings of the phoenix, carve whatever designs in them as you please. Arrange the wings to the left and right of the neck to create a bird.

Cut the phoenix rolls diagonally into thin slices. Arrange the slices behind the bird to make its tail. Arrange the daikon and carrot slices marinated earlier in vinegar around the tail and body of the bird to represent the phoenix’s elegant feathers.

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