Chef Bill Fuller's Birthday Celebration Recipe
Chef Bill Fuller stopped by to celebrate his birthday with one of his favorite meals!
Arugula Salad with Potatoes, Cremini Mushrooms, Pancetta Vinaigrette and Sweet Corn Risotto, Chanterelle Mushrooms, Heirloom Tomatoes, Summer Greens, Vincotto
Serves 4
Arugula Salad
- ¼ C. Small diced, fried potatoes
- ½ C. Quartered and sautéed crimini mushrooms
- ¼ C. Diced, rendered pancetta
- ½ # Fresh arugula
- 6 Tbs. Pancetta Vinaigrette
- 8 oz. Fresh goat cheese
1. Warm the pancetta, potatoes, and crimini in a sauté pan.
2. Place the arugula in a large bowl and season with salt and pepper, and
3. Drizzle in the warm pancetta vinaigrette.
4. Lightly toss the arugula to dress evenly.
5. Plate the salad and garnish with the potatoes, mushrooms, and Pancetta.
6. Top with the crumbled goat cheese.
Pancetta Vinaigrette
- ¼ C. Rice vinegar
- ¼ C. Red wine vinegar
- ¼ C. Balsamic vinegar
- ½ C. Diced, rendered pancetta
- 1 ea. Shallots minced
- 2 Tbs. Picked fresh thyme
- Zest and juice of 2 lemons, minced
- 1 Tbs. Sugar
- 1 ½ C. Rendered pancetta fat (may substitute olive oil)
- ½ C. Extra Virgin Olive Oil
1. Combine all ingredients in blender, except for pancetta fat and olive oil.
2. Start blender and slowly drizzle in oil and fat to emulsify. Season to taste with salt and pepper.
Sweet Corn Risotto
- Approx. 2 qt.water, brought to a boil and kept hot
- 2 Tbs. Olive oil
- ¼ C. Minced white onion
- 2 C. Arborio rice
- 2 C. Corn freshly cut from the cobs
- ¼ C. Butter
- ½ C. Parmesean cheese
- Salt and pepper
- 2 C. Heirloom cherry tomatoes, halved (or other heirlooms, diced large)
- Handful of delicate summer greens
- Vincotto
- Splash of olive oil
- Salt and pepper
- Parmesan shavings
1. Heat oil in a wide, heavy pot over low heat. Add onions and minced cauliflower stems and sweat until soft.
2. Add rice and cook, stirring to coat the grains with butter, until opaque, 3 to 5 min.
3. Add ½ C. hot stock to rice and stir until liquid is absorbed. Continue adding in this fashion until the risotto is creamy but the rice continues to have a little tooth.
4. Add corn, butter, and parmesan cheese.
5. Adjust salt and pepper.
6. Place tomatoes and greens in a bowl. Drizzle with Vincotto and a splash of olive oil. Toss to lightly dress. Season with salt and pepper.
7. Spoon risotto onto plates. Top with salad. Finish with parm shavings.
