Risotto

Chef Travis Green
Dish restaurant, Lincoln,NE

8 cups water, heated
2 ounces olive oil
5 shallots, diced small
1 stock celery, diced small
1 carrot, diced small
1 pound Arborio rice
1 cup Parmesan cheese, grated
salt and pepper, to taste

Bring water to boil. Saute shallots, carrots, and celery in oil.

Add rice and saute.

Add 1/2 cup of hot water stirring constantly.

Continue adding water, 1/2 cup at a time.

Stir in cheese.

Pour into a 9x13 inch pan

Red Pepper Coulis

Chef Travis Green
Dish restaurant, Lincoln, NE

Water can be replaced with cream or chicken stock Add chiles, herbs, or spices to vary this sauce

2 roasted red peppers, diced
1 clove garlic, minced
1/4 cup onion, diced
1/2 cup white wine
1/2 cup water
salt and pepper, to taste

Saute onion and garlic until slightly browned.

Add peppers and saute 5 minutes

Add white wine and boil; simmer and reduce by 1/2

Puree, add water

Season with salt and pepper

Yield: 8 ounces