Shawn Cirkiel, chef and owner of Olive & June, shares his risotto recipe to warm the spirit
“In January, after the holidays and with the sometimes bad weather, I’m excited to start the year cooking and eating with friends and family. Sitting around a table is a great connector.”
Ingredients
5 tablespoons olive oil, divided
1 small yellow onion, chopped
10 cup water
1 1/2 cups arborio rice
1 medium butternut squash (about 2 pounds), peeled, diced into 1/2” cubes
1 cup freshly grated Parmesan cheese* (about 2 1/2 ounces)
1/2 cup dry white wine, optional
3 tablespoons unsalted butter, diced
1 lemon, juiced
1 lg bunch red chard
12 oz oyster mushrooms
6-7 oz herb ricotta
1 tablespoon extra-virgin olive oil
1 teaspoon salt, more to taste
Freshly ground black pepper, to taste
Serves 4-6 people
Risotto rice base:
Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
Meanwhile, heat 2 Tablespoons olive oil in a 6-qt. Dutch oven over medium. Cook 1 small yellow onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften.
Add 1.5 cups arborio rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges, about 5 minutes. Add white wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
Reduce heat to low, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente, about 25–30 minutes.
Roasted butternut squash puree:
Peel the butternut squash, cut in half, and remove seeds. Set aside one half of squash to dice and blanch. Place other half of squash on sheet tray face up and drizzle with olive oil salt and pepper. Roast in convection oven at 400 degrees for 20 minutes or until dark golden brown and tender throughout. While hot, add squash to food processor and blend with enough water to form a thick puree. Season with salt and pepper.
Braised red chard:
Remove chard from stem and wash under cold water. In a large sauté pan cook 1oz sliced garlic in 2 tablespoons olive oil until translucent and tender. Add 4oz chard leaves and cook until chard becomes dark green and wilted. Season with salt and pepper.
Pickled chard stem:
Mince chard stems and combine with enough red wine vinegar to cover.
Roasted oyster mushrooms:
Trim stem from mushrooms and peel in strips using your hands. Sauté in large metal pan on high heat in olive oil until dark brown and golden. Add 1 Tablespoon butter and season with a sprig of thyme, salt, and pepper.
Herb ricotta:
Whisk 6oz ricotta in a bowl until airy and fluffy. Fold in 1 Tablespoon minced chives and ½ tablespoon basil, parsley, and oregano – all minced. Season with salt to acquired taste.
Olive & June, 3411 Glenview Avenue, Austin, TX 78703
oliveandjune-austin.com (512) 467 9898
Jesse DeLeon, chef and owner of Rosewood, shares his recipe for banana pudding, the sweetest treat after a tough week.
"Typically, January means starting new healthy habits but after 2021, we all need to celebrate 2022 with comfort food that incites fond memories of being kids."
For the pudding:
225g bananas peeled
106g heavy cream
55g milk
100g sugar
2 tablespoons cornstarch
3 egg yolks
2 sheets of gelatin
42g cold butter
1 cup powder sugar
180g heavy cream
Blend in a blender together until smooth. Pour in a sauce pan and cook over medium heat while stirring for approximately 10 minutes until thick and bubbling. Soak gelatin sheets in cold water and add to the bottom of the empty blender. add cold cubed butter and hot pudding on top. Blend until smooth. Chill completely through. With mixer or by hand mix slowly add the powder sugar and cream.
For the fluff:
3 egg whites
150g sugar
Cook on medium high heat while stirring continuously. Then beat with a hand mixer until fluff has tripled in size and is stiff.
For the Dulce de Leche:
1 can sweet condensed milk
1/4 cup milk
1/2 cups brown sugar
Cook on low heat in an oversized pot stirring occasionally until thick.
Rosewood, 1209 Rosewood Avenue, Austin, TX 78702
Rosewoodatx.com, (512) 838 6205