PARMESAN RISOTTO

Risotto is what I consider a true 'comfort food'. It recently became one of more popular recipes when I discovered the two key ingredients for its success. The first is white wine, which aids in releasing the starch from the rice. The second is butter, which must be stirred into the finished product. Both of these ingredients ensure a rich and creamy texture.

I served the risotto topped with slices of pork tenderloin, scallions and a balsamic reduction (created by boiling balsamic vinegar on high heat until reduced to a syrup like consistency).


Parmesan Risotto


2 T olive oil
1 large shallot diced
1 cup arborio or risotto rice
1/2 cup white wine
1/2 cup grated parmesan cheese , plus more for sprinkling
1 T butter
4 cups chicken broth

Pour chicken broth into a saucepan and bring to a boil. Reduce to a low simmer to keep warm.

In a separate saucepan heat olive oil and 1/2 T butter in a large saucepan over medium high heat. Add shallot and cook until soft and translucent about 4-5 minutes. Add rice and stir to combine. Add wine and cook until all wine is absorbed about 5 minutes. Add 1 cup of warmed chicken broth and stir. Let rice cook until almost all the broth is absorbed.
Continue to add broth one cup at a time, allowing all the liquid to be absorbed between additions. After all 4 cups of broth have been added and absorbed, stir in remaining butter and parmesan cheese.

Divide risotto into serving bowls and sprinkle with parmesan cheese.

PORK TENDERLOIN

I enjoy Pork Tenderloin because it is a rather lean meat, full of flavor, easy to prepare and can be served in a variety of ways. Mine is presented with creamy polenta, sauteed chard, and cranberry sauce. I have also served it with a variety of starches and sauces, such as a balsamic fig reduction and cherry compote.

I recommend marinating the pork overnight, but if you're limited on time, 1 hour is sufficient.

Pork Tenderloin

1 Pork Tenderloin (one usually contains 2 pieces)
4 T olive oil
2 sprigs fresh rosemary or 5-6 sprigs fresh thyme

Kosher Salt and Pepper

To marinate the pork, season with salt and pepper and place in a sealable bag with 2 T olive oil, and herb sprigs. Marinate for at least 1 hour or overnight.

Preheat oven to 375.

Heat remaining 2 T olive oil in an ovenproof skillet over medium high heat. Remove pork from bag and add to skillet. Sear on all sides until browned, at least 5 minutes per side.

Place skillet in oven and cook pork 25-30 minutes. Remove from oven and transfer pork to cutting board. Let meat rest 5-7 minutes before slicing. I recommend 1/2 inch thick slices on the diagonal. Transfer to serving platter.

CHILE RELLENO CASSEROLE & SPANISH RICE

I've received many requests for quick and easy recipes that can be made during the week and don't require a multitude of specialty ingredients. While I love to challenge myself to new and sometimes complex recipes, the majority of my time in the kitchen is usually spent making quick and healthy dishes.

The following casserole recipe can be adapted easily to serve more people and couldn't be simpler to prepare.

Chile Relleno Casserole (Serves 2)

7 oz canned whole green chiles *

2/3 cup grated Mexican cheese blend or any variety cheese

3 eggs

1/2 cup of milk

1/8 cup flour

Salt and Pepper

Salsa and/or hot sauce

*Available in the Mexican aisle of the grocery store

Preheat oven to 325.

Cut a slit in the side of each chile and stuff with one tablespoon cheese. Arrange stuffed chiles on bottom of buttered casserole dish. Sprinkle remaining cheese on top.

In a bowl, beat the eggs, milk and flour until foamy and light, about 4-5 minutes. Pour over chiles in casserole dish. Bake for 30 minutes or until egg mixture is set.

Spanish Rice

1/4 cup yellow onion, diced

1 cup white or brown rice

1 cup low-sodium chicken broth

1 cup tomato sauce

1 T olive oil

Combine tomato sauce and broth in saucepan and bring to a boil. Add rice and cook according to package instructions.

When rice is cooked, pour into a separate bowl. In the same saucepan used to cook the rice, heat olive oil on medium high heat. Add diced onion and cook until soft and translucent, about 5-7 minutes. Pour cooked rice back into the saucepan with onions, and stir to combine. Remove from heat and serve alongside Chile Relleno Casserole or your favorite Mexican dish.