Poached Cherry Risotto Food

RISOTTO STUFFED PEPPERS AND ZUCCHINI

Steps:

• Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer.
• Halve the zucchini lengthwise and gently scrape out the center flesh and seeds. Chop the center flesh and seeds and reserve. Halve each zucchini again crosswise. Arrange the zucchini and bell peppers cut-side up in a baking dish. Drizzle with EVOO and season with salt and pepper.
• Heat 2 tablespoons EVOO in a round-bottomed risotto pot or pan over medium to medium-high heat. Add the garlic and onions and cook, stirring, until softened, 2 to 3 minutes. Add the chopped zucchini and season with salt and pepper. Cook, stirring often, until lightly browned, 2 to 3 more minutes. Stir in the rice, then add the wine and cook until evaporated, about 1 minute. Add the stock mixture a few ladles at a time, stirring vigorously after each addition and allowing the liquid to mostly evaporate before adding more. The rice will take about 18 minutes to cook to al dente. In the last minute or so of cooking, stir in 1/2 cup cheese, the butter and the lemon and orange juices.
• Scoop the risotto into the vegetables.
• Preheat the oven to 425 degrees F.
• Combine the remaining 2 tablespoons EVOO and 1/2 cup cheese with the breadcrumbs. Sprinkle over the tops of the risotto filling. Cover with foil and bake for 35 minutes. Uncover and bake until the tops are browned, 10 to 15 more minutes. Garnish with the parsley.
• Cook's Note: If you are not serving the dish immediately, fill the vegetables with the risotto and let cool (do not bake). Cover and store in the refrigerator. When ready to serve, bake as directed.

POACHED CHERRY RISOTTO

Steps:

• Place the milk, cream and vanilla into a saucepan and bring gently to boiling point. Meanwhile, begin melting the butter in a large saucepan and then add the rice. Stir well to ensure the rice is well coated in the butter. Cook this for a few minutes - you want the rice to get glossy and a bit translucent.
• Add a half cup of the boiling milk mixture. This should absorb fairly quickly and as soon as it has, add another half cup. Keep stirring and when this has absorbed add another half cup of milk mixture and 1 tablespoon of the reserved poached cherry liquid. This is the sweetener and it will also color the risotto.
• You need to continue this process of stirring and adding the just boiling milk and poaching liquid - you'll notice that the time between additions will get longer as the rice cooks.
• When you've got about 1 cup of milk mixture left - add a half cup of drained poached cherries to the risotto and continue as before. The risotto is finished when the rice has softened and become creamy - it should by now have a lovely delicate rose blush to it. How pretty is that?.
• Serve hot with a spoonful of reserved poached cherry juice and some extra poached cherries on top.

TEA POACHED PEAR AND CHEDDAR GALETTE

Steps:

• To poach the pears, bring 4 cups water to a boil in a medium saucepan. Remove from the heat and add the ginger and black tea bags; let steep 10 minutes. Squeeze the bags against the side of the pan, then discard them. Stir in the sugar, honey, peppercorns, ginger and lemon peel and bring to a simmer. Add the pears and additional water to cover the pears, if needed. Simmer, turning the pears occasionally, until just tender all the way through, 20 to 22 minutes. Let cool in the liquid. Halve and core the pears and pat dry. Slice the pears into 1/4-inch slices. (You'll get 6 or 7 slices from each pear.)
• Heat the butter in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Set aside to cool.
• Preheat the oven to 400 degrees F.
• Unroll the pie crust on a floured work surface and roll to a 14-inch circle. Center on a parchment-lined baking sheet (it's OK if it overhangs at this point). Spread the leeks on the crust in a 9-inch circle. Sprinkle the cheese over the top. Top with the pears in a spiral. Fold over and pleat the edges of the dough, leaving the center of the galette open. Brush the dough with the beaten egg.
• Bake the galette until the juices are bubbling and the pastry is golden brown and crisp, 40 to 45 minutes. Remove to a baking rack to cool. Serve warm or at room temperature, sprinkled with the chives, if using.