With the weather still being temperamental, it can be difficult to make it out to some of the great restaurants in the MOV. My favorite restaurant is Spats at The Blennerhassett, so I’m excited to announce a monthly partnership between Spats and Clutch MOV. Each month, you’ll be introduced to a great recipe from the kitchen at The Blennerhassett.
This risotto recipe is perfect for those not quite ready to brave what’s left of winter. Chef Argoso paired it with a delicious salmon, but has provided all sorts of great protein options for those making it at home.
- 1 ½ cup Arborio Rice
- 4 cups Chicken Stock
- 2 cloves garlic minced
- ½ cup dry white wine
- ½ Spanish onion diced small
- 3 Tbsp. Butter
- 1 Tbsp. Olive Oil
- ¼ cup grated Parmesan Cheese
- TT Kosher Salt
Heat the stock to a simmer than lower the flame so that the stock stays hot.
In a large, heavy bottomed saucepan, heat the oil and 1 tbsp. of butter over medium heat. When the butter is melted add the chopped onion. Sauté for 2 minutes then add the garlic. Continue to sweat until onion is translucent.Add the rice to the pot and stir continuously with a wooden spoon so that the rice is coated with the oil and butter. Continue to stir until the rice slightly begins to be translucent. Do not brown the rice. Deglaze the pan with wine then stir the pot until the liquid has been fully absorbed.
Ladle in hot chicken stock just to cover the rice with liquid and continue to stir. Once the stock has been absorbed continue to add Chicken stock. It is important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching or uneven cooking.
If you happen to run out of stock before you rice is cooked “al dente” you can always add hot water.
Once the rice cooked, stir in the remaining butter and Parmesan Cheese. Check seasoning.
At this point of cooking process this is where you can add any other type of ingredients to your risotto. Sautéed mushrooms, roasted asparagus, green peas, crab, cooked lobster or shrimp.
Lemon and Garlic Shrimp
- 1 pound of Peeled and Deveined Shrimp
- 2 Tbsp Butter
- 1 Tbsp olive Oil +1 Tbsp for marinate
- 2 Cloves Garlic, Minced
- 1 tsp Crushed Red Pepper Flakes
- Juice and Zest of 1 Lemon
- Chopped Parsley
In a medium bowl marinated the Shrimp with the zest of 1 lemon, garlic and red pepper flakes for at least 1 hour.
In a large skillet over medium heat, melt half of the butter and olive oil.
Season the shrimp with salt and pepper then place the shrimp into the skillet and cook until shrimp is pink approx. 3 min.
Add the remaining butter to the pan and deglaze the pan with the juice of 1 Lemon. Add the chopped parsley and serve.
Seared NY Strip
- 10 oz NY Choice Strip Steaks preferably center cuts
- Kosher Salt
- Black Pepper
- 1 Tbsp Olive Oil
- 2 Tbsp Butter
- 2 Thyme sprigs
- 2 Garlic Cloves, crushed using the side of a blade
Let the steaks sit room temperature for at least 30 minutes.
Season the steak with Kosher salt and Black Pepper.
Heat a Cast Iron Skillet over high heat. Add oil to pan and swirl to coat. Add the steaks to the pan, cook for approx. 3 minutes to each side until browned. Reduce heat to medium-low heat then add the butter, thyme and garlic.
Using an oven mitt, tilt the pan towards you so the butter pools in the front. Baste the steaks with the butter for approx. 1 ½ minutes then flip and do the other side.
Remove the steaks from the pan and let rest for approx. 5-10 minutes. Remove the thyme and garlic from the pan and reserve the butter.
Cut the steak across the grain into thin slices, spoon the butter that was in the pan onto the steak and serve.
Seared Chicken Breast with Pan Sauce
- 4 – 6oz Boneless, Skinless Chicken Breasts
- Kosher Salt
- Black Pepper
- 4 tsp Olive Oil
- 1 Tbsp Minced Onion
- 1 tsp Minced Garlic
- 1 ½ tsp Flour
- ¼ cup White Wine
- ¾ cup Chicken Stock
- 1 Tbsp butter
- ¼ tsp Sugar
- 1 Tbsp Chopped Parsley
Let Chicken stand room temperature for approx. 20 min. Season the chicken with salt and pepper.
Heat Large Cast Iron Skillet on medium-high heat. Add 3 Tbsp of Olive Oil and swirl to coat. Add the chicken to the pan, rounded side down and cook for approx. 5 min
Flip the chicken and continue to sear. Place Chicken in a pre-heated 400F Oven for approx. 6 minutes or until juices run clear.
Remove from pan and let rest. Place the cast iron pot back on medium to low heat and add the remaining Olive oil. Add the onion and garlic and sautee until onions are translucent.
Add flour and mix for about 30 seconds. Deglaze with white wine until the liquid is almost evaporated, stirring constantly. Add Stock, bring to a boil scraping the pan to loosen the brown bits. Reduce heat to low, simmer for approx. 3 minutes. Remove from heat, stir in the butter, sugar and adjust seasoning. Finish with Chopped Parsley.