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Mediterranean Vegetable Risotto

Serves8
Menu PartEntree
Cuisine TypeMediterranean

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place coated eggplant in hot oil and cook 2 minutes on each side or until golden-brown. Drain on paper towels; keep warm.
  6. Prepare salad: In small skillet, heat sesame oil. add tofu; saute until golden.
  7. 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.
  8. 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.
  9. For risotto, place crispy eggplant slices on plate; top with risotto mixture. Accompany risotto with salad.

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