WSIU InFocus Recipes
|3 cups||Left-over rice|
|1/2 cup||onion, chopped|
|1 cup||white wine|
|1||small lime, peeled, grated, juiced|
|1||small tomato rind, diced|
|2 cups||chipped lobster, calamari, salmon, or other fish|
|1 bunch||Water cress|
|to taste||salt & pepper|
Meanwhile, prepare the risotto sauce. In another pot, add ½ cup white wine reduce by 1/3. Then, add ½ cup cream, the grated rind of the lime, and squeeze in the juice of the lime. Next, pour warm sauce into blender add all the cut up watercress. Be sure to cover top of blender with dishrag and hold top of blender to ensure the top lid of blender stays on. Liquefy.
After risotto has thickened, add Parmesan cheese, tomato, and chopped Lobster/fish. Reserve small portion of Lobster/Fish for garnish
To serve, pour sauce in bottom of plate. Add risotto in middle, and garnish with chives, tomato, and bit of lobster tail…etc.