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Mediterranean Vegetable Risotto
Servings
8
8
Cuisine Type
- mediterranean
Menu Part
- Entree
MenuDirections Culinary Competition 2019
Team 2
Tony Gargano, Executive Chef, Ezkenazi Health
Arturo Perez, Georgia ProStart, Meadowcreek High School
Ingredients
Risotto
½ cup olive oil
½ cup chopped celery
½ cup chopped carrots
½ cup chopped onions
3 cups shiitake mushrooms
2 cups assorted tomatoes
2 cups assorted peppers
2 cups drained chick peas
2 tbsp. chopped garlic
2 cups spinach
3 cups vegetable stock
2 tbsp. kosher salt
2 tsp. ground black pepper
4 cups cooked rice
Grilled eggplant slices
1 cup shredded Parmesan
½ cup chopped parsley
Eggplant
2 cups almond milk
4 eggs
2 cups all-purpose flour
3 cups gluten-free panko
1 tbsp. kosher salt
1 tsp. ground black pepper
2 cups olive oil
2 eggplants, sliced
Tofu mixed salad
1 cup toasted sesame oil
2 cups cubed tofu
1 1/2 cups olive oil
1/2 cup balsamic vinegar
1 bunch cilantro, chopped
2 tbsp. honey
2 tsp. kosher salt
4 small flatbreads
5 cups mixed salad greens
1 1/2 cups assorted tomatoes
3 ripe avocados, sliced
1 cup slivered or sliced almonds
2 lemons, sliced
Steps
Prepare risotto: In large skillet over medium heat, heat olive oil. Add celery, carrots and onions; saute until translucent. Stir in peppers, shiitake mushrooms and tomatoes; cook about 5 to 8 minutes or until tender.
Add garlic, spinach and vegetable stock; bring to a boil. Stir in salt and black pepper; let simmer for 4 to 5 minutes before folding in rice. Serve over eggplant, topped with Parmesan cheese and parsley. Keep warm.
Prepare eggplant: In bowl, beat eggs with almond milk. Measure flour into half hotel pan; measure panko into separate half hotel pan. Add salt and pepper to flour; mix well.
In large saute pan, heat olive oil over medium heat. Place one slice eggplant in flour and coat both sides; dip coated eggplant into egg mixture, then coat thoroughly with panko. Repeat with remaining eggplant slices.
Place coated eggplant in hot oil and cook 2 minutes on each side or until golden-brown. Drain on paper towels; keep warm.
Prepare salad: In small skillet, heat sesame oil. add tofu; saute until golden.
In small mixing bowl or blender container, combine oil, balsamic, cilantro, honey and salt; blend 10 seconds or mix well with whisk. Brush flatbread with dressing; toast or bake until crispy.
To plate, place two triangle-shaped flatbread slices on small salad plate. Toss salad greens with remaining dressing; top with tofu, tomatoes, avocado and almonds.
For risotto, place crispy eggplant slices on plate; top with risotto mixture. Accompany risotto with salad.
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