|
|
       
|
|
|
|
Roy's |
Blue Cheese-Broiled Swordfish with
Sweet Corn Risotto and Sun Dried Tomato Vinaigrette
Vinaigrette
¼ c. diced carrot
¼ c. diced celery
¼ c. diced red onion
¼ c. diced red pepper
¼ c. sun dried tomatoes
1 Tbsp. minced parsley
1 Tbsp. minced basil
1 Tbsp. minced thyme
1 Tbsp. minced garlic
1 c. balsamic vinegar
3 c. extra virgin olive oil
salt and pepper
In a small pot, combine vinegar and sun dried tomatoes and reduce by ¼. Let cool Combine all vegetables and herbs in a bowl and mix well. Add cooled sun dried tomato and vinegar to the mixture. Slowly whisk in the oil. Season with salt and pepper. Let vinaigrette sit at room temperature for about an hour for all of the flavors to come together.
Risotto
2 c. Arborio rice
½ c. white wine
4 c. vegetable or chicken stock
1 onion, small diced
Kernels from one ear of corn
Heavy Cream
Unsalted butter
Shredded Parmesan cheese
In a heavy pan over medium heat, sauté onion until translucent. Add corn and cook for 1-2 minutes. Add rice and slowly stir until rice has been toasted. Turn down heat to medium low and add white wine and slowly reduce until all of the wine has been absorbed into the rice, stirring occasionally to prevent rie from sticking to the bottom of the pan.
Add stock 1 cup at a time, cooking it down until the rice absorbs all the stock. Repeat this process until rice is cooked al dente. Remember to stir the rice.
Add enough cream into the risotto until a creamy texture is reached; reduce until the cream is thickened. Add butter and Parmesan cheese. The cheese should help bind the risotto. Season with salt and pepper if needed.
Swordfish
4 4-oz. swordfish steaks
Crumbled Maytag Blue Cheese
Sauté the swordfish in a little oil 2-3 minutes on each side. Place on a baking sheet, cover with blue cheese, and broil until cheese has melted and turned golden brown.
To serve, place a spoonful of risotto in the center of the plate. Place the swordfish on top of it and spoon vinaigrette on top of the fish. Enjoy.
