This recipe is courtesy of our friend and chef Mark Picone located in Vineland.

(Serves 6)

Ingredients

• 3 cups Vegetable Stock
• 1 cup Magisa Nero Rice
• ¼ cup Extra Virgin Olive Oil
• 2 bay leaves
• 1 small onion, peeled and diced
• 1 small carrot, peeled and diced
• 1 cup wine, white
• ½ cup cranberries, dried
• 2 tbsp Italian parsley, chopped
• 1 tsp thyme, chopped
• salt and freshly ground pepper – to taste

Directions

1. Heat stock to a simmer
2. In a shallow pot over medium heat, add oil, bay leaves, onions and carrots. Cook for 5 minutes
3. Add rice and stir until lightly toasted. Add wine and deglaze
4. Add warm stock, ladle by ladle, stirring frequently. Continue to add stock as the rice absorbs the liquid. Check doneness of rice – when still al dente, add cranberries.
5. Add parsley, thyme and adjust seasoning.

Salmon

• 6 x 3oz Salmon fillet
• 1 oz sea salt
• 2 oz sugar, demerara
• .5 oz freshly ground pepper
• ¼ cup Extra virgin olive oil

Directions

1. Combine salt, sugar and pepper together
2. In a shallow stainless steel pan, cover salmon fillets wit cure mixture
3. Place in refrigerator for 30 minutes
4. With kitchen paper towel, remove any excess cure on salmon and dry well
5. In a warm cast iron pan, add extra virgin olive oil. Sear salmon fillets until golden on one side.
6. Turn and finish cooking until desired doneness

(courtesy of Mark Picone, Mark Picone Culinary Studio)