Goat Ricotta And Tomato Risotto

INGREDIENTS
one cup carnaroli rice
third cup diced onion
salt
black pepper
red pepper flakes
dried dill
one pint cherry tomatoes
half pound goat ricotta
half cup white wine
olive oil
two cups chicken broth diluted with two cups water, salted to taste
quarter cup grated reggiano
basil microgreens

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Sautee the onions with some black pepper, red chile pepper flakes, and dill.

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Throw in a about two thirds of the tomatoes, halved.

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Sautee them on lowest heat until they break down and form a jelly.

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Throw in the rice, turn the heat up a little, and sautee until toasty.

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Deglaze the pan with the wine.

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Cook in the usual way with ladles of simmering chicken broth.

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Keep cooking.

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When the rice is very molto al dente, with some crunch left in the very center, turn off the heat and add one more ladle of broth, the ricotta, reggiano, and some of the basil microgreens. Stir a little bit to partially incorporate.

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Throw in the tomatoes and stir gently to incorporate, without busting up the tomatoes. Allow to rest covered for a few minutes.

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YUM!

Squid Ink Penne With Arctic Char And Raclette Cream Sauce

INGREDIENTS
one pound arctic char filet
half pound squid ink penne
one cup 1% milk
half cup dry white wine
third cup grated raclette (we used Reading Raclette, from Vermont)
ground black pepper
salt
olive oil
half a meyer lemon
half tablespoon cornstarch
chopped dill
reggiano parmigiano

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Look at this beautiful arctic char filet!

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Sautee the char in pieces until it is just barely cooked through, and then reserve.

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Deglaze with the wine, adding some black pepper.

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Turn down the heat and add the milk.

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Reduce for a little while.

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Whisk in the cornstarch until the sauce thickens a bit.

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Add some of the raclette and whisk in gently until it incorporates. Repeat until all of it is in the sauce.

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Add some dill and cook a little longer, salting to taste.

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Add the cooked pasta, some of the pasta water, and finish for a minute or so on medium high heat.

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Squeeze the lemon on the char, and then throw it in with the pasta, and stir very gently to heat the char.

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Very delicious dish!!! Thanks to my fishmonger for the char!!!