| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Chicago |
Restaurants, Rice, Entrees |
14 |
servings |
INGREDIENTS
| 2 |
|
Shallots; minced |
| 2 |
|
Garlic cloves; minced |
| 2 |
|
Celery stalks; diced fine |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1/4 |
c |
Arborio rice; (risotto) |
| 3 1/2 |
qt |
Roasted butternut squash soup; see recipe |
| 1/4 |
c |
Barley; toasted, cooked |
| 1/4 |
c |
Butternut squash; diced small |
| 1/4 |
c |
Romano cheese; grated |
|
|
Salt and black pepper |
INSTRUCTIONS
1. In a saucepan over moderate heat, saute shallots, garlic and celery in
oil and butter until tender. Add rice, stirring to coat well. Do not let
grains brown.
2. Add 3 1/2 cups soup in small batches, stirring continuously.
3. Add barley and squash. Continue cooking in same manner until rice is
tender but al dente. Add cheese. Adjust seasoning.
4. Per portion, spoon a dollop of risotto into center of soup bowl. Ladle 1
cup soup around risotto.
>Melissa's Specialty Foods May 1998: guest chef, Keith Luce, Chef, Spruce
Restaurant, Chicago, Illinois
serve as: Butternut Squash Soup With Honey And Roasted Barley Risotto
Recipe by: Keith Luce, Spruce Restaurant
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 01,
1999, converted by MM_Buster v2.0l.
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