Fennel Risotto with Saffron Wine Reduction and Seared Phillips Grouper ~ The International Restauran
AJ and I had were honored to be invited up on the Main Stage as presenters at the International Restaurant and Food Service Show of New York at Javits Convention Center last weekend. We had a blast doing what we love to do best together… cooking and dishing about MasterChef:) With over 18,000 attendees and food and product vendors as far as the eye could see, we made some amazing connections for the Blog and Catering Business. Have you tried Sir Kennsington Spiced Ketchup yet? OMG, am I ready for grill season! Or have you seen the stylish and compostable dinner ware by Verterra? Can’t wait for our next event!
For our cooking demo, AJ and I prepared a Fennel Risotto with Saffron Wine Reduction and Seared Grouper. Thanks again Phillips Seafood for the beautiful fillets! With only 30 minutes to whip up a creamy risotto for 50+ we put our newest “family member,” the Kenwood Cooking Chef, to use. Many of you asked after the demo for the recipe. The tips for preparation are based on the Kenwood Cooking Chef that is equipped with an induction burner and 7qt mixing bowl with paddle attachment, food processor and blender. (Check it out at William Sonoma!) If you do not have a Cooking Chef, just use the traditional method for cooking risotto- thick pot and a wooden spoon:) Cook time may take a few extra minutes this way.
4 Tbs butter, unsalted
1 large onion, diced
1 large fennel, bulb diced, fronds minced
1 1/2 cups risotto grain such as Arborio
2/3 cups dry white wine
4 cups chicken broth
1/2 cup heavy cream
1 1/2 cups parmigiano reggiano, grated
salt, pepper to taste
In a small pot bring chicken broth to a simmer.
In the 7qt bowl of the Kenwood Cooking Chef fitted with paddle attachment, heat shield and splatter guard, melt butter at 285F speed 2.
After butter has melted, add onion and fennel bulb and reduce heat to 215F. Add a pinch of salt. Cook for 4-5 minutes or until translucent.
Add Arborio Rice. Cook for 1-2 minutes until grain is completely coated and outer edge is beginning to turn translucent. Add white wine. Cook 1-2 minutes or until wine is 80 percent absorbed.
Begin adding broth in 1/2 cup increments about every 3 minutes. The Risotto should be a creamy yet firm al dente texture within 18 minutes. Add the cream, parmigiano and fennel fronds. Stir 30 seconds more. Season to taste with salt and pepper. Serve immediately.
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