1 Cup Carolina Gold Rice
2 Sweet Onions, Medium Diced
1 Cup Sherry
1 TBL Worcestershire
1 TBL Fresh Lemon Juice
2 Cups Chicken Stock
½ Cup Heavy Cream
1/4 Pound Butter
2 Baby Fennel Bulbs, Chopped
1/2 Bunch Fresh Parsley, Chopped
1/4 Market Inspiration
5 Dashes Tabasco
Salt & Pepper TT
1 TSP Old Bay
- Slowly caramelize onion and fennel. Deglaze with sherry, lemon juice and Worcestershire and then add rice. Season and then gradually add stock while stirring constantly. Once rice is tender, add inspiration, parsley, cream, butter, Old Bay and Tabasco and season accordingly.
2 cups arugula leaves, rinsed and dried
salt, to taste
3 cloves garlic, peeled, or more to taste
1/2 cup extra virgin olive oil, or more as desired
2 tablespoons sherry vinegar or freshly squeezed lemon juice
1 teaspoon hot red pepper flakes, or more to taste
- Combine the arugula with a pinch of salt, the garlic, and about half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary, and adding the rest of the oil gradually. Add the vinegar and red pepper flakes, then a little more oil or some water if you prefer a thinner mixture.
- Taste and adjust the seasoning, then serve immediately.
- Top risotto with Arugula Chimichurri and grated montasio cheese and serve.