Page 91 - SFC - V15

First Plates
Avocado Risotto with Shaved Summer Truf es
Chefs Pamela Mazzola & Nancy Oakes
Wine Recommendation:
Lucien Crochet Sancerre om the Loire or a white Rioja like Erre Punto, Remirez de Ganuza
Avocado Puree:
1 Avocado, ripe
1 tbsp Lime Juice
1 bunch Italian Parsley, bottom few inches of the stems cut off 1 cup Spinach
1 bunch Cilantro Leaves
Kosher Salt and Black Pepper, freshly ground
Avocado Risotto:
4 cups Chicken or Vegetable Stock
2 tbsp Olive oil
1/2 Yellow Onion, minced
1 1/2 cups Italian Arborio rice super ne or Vialone Nano Risotto 1/4 cup Dry White Wine
1 tbsp Sweet Butter
2 tbsp Parmesan Cheese, freshly grated, plus more for serving Salt and Pepper, freshly ground
1/4 lb Italian Summer Truf es
2 tbsp Extra Virgin Olive Oil
Maldon or other nishing Salt
For the Avocado Puree:
For the Avocado Puree:
• Heat the olive oil in the sauce pan over medium heat. Add the onion and sweat for a few minutes until translucent. Add the rice and stir for a few more minutes until well coated and you can hear the rice sizzle, but do not brown. Add the wine, stir and let evaporate for about 1 minute, then slowly stir in some of the stock to the level of the rice, about 1 cup and simmer, shaking the pan and stirring continually. Add the remaining stock, 1/2 cup at a time to keep the rice loose. After about 16-18 minutes, when most of the stock has been added, taste a few grains of rice to check for doneness. It should be “al dente” where there is
still a slight resistance to the tooth. Add in the butter, parmesan cheese and 1 cup of the avocado puree. Adjust the seasoning with salt & pepper. Add more stock if needed to moisten the risotto. Remove from the heat and serve immediately.
Classic Tuna Tartare Recipe
Executive Chef Shigefumi Tachibe
Tuna:
1 lb Tuna
1/2 Sliced Avocado
12 slices Melba Toast or Toasted Sliced Baguette
Mixture:
2 Egg Yolks
5 oz Regular Olive Oil
1 tbsp Dijon Mustard
1 tbsp Sweet Pickles, nely chopped
1 tbsp Onion, nely chopped
1 tbsp Capers, nely chopped
1 pinch Tarragon, nely chopped
1 tbsp Finely Minced Chives
1 tbsp Green Peppercorn, nely chopped 1/4 wedge Fresh Squeezed Lemon juice
For the Tuna:
Dice tuna into 1/4 inch thick pieces.
For the Mixture:
• Mix egg yolks, Dijon mustard, and olive oil to make a mayonnaise.
• Add minced tarragon and chives. Mix in the chopped vegetables and add the fresh lemon juice.
• Sprinkle salt and black pepper to taste.
• Add tuna to the mixture and spread on Melba toast or Sliced
Toasted Baguette.
• Top with thinly sliced avocado.
Serve, Eat & Enjoy!
• Fill your saucepan with water and bring to a boil over high heat. Add 1 tablespoon salt to the water and blanch the parsley and spinach for 30 seconds until wilted, remove and shock in ice water. Peel and pit the avocado and add to a blender with the lime juice, the drained parsley and spinach and fresh cilantro leaves, no need to squeeze dry, you might need some extra water to help puree everything anyway, and a hefty pinch of salt and pepper. Puree the mixture until smooth, adding a little more water if necessary. Reserve.
• Bring the stock to a boil in a pot and turn off.
San Francisco Cuisine Volume XV
The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com 89
Recipes