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
- Heat stock to a simmer
- In a shallow pot over medium heat, add oil, bay leaves, onions and carrots. Cook for 5 minutes
- Add rice and stir until lightly toasted. Add wine and deglaze
- 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.
- 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
- Combine salt, sugar and pepper together
- In a shallow stainless steel pan, cover salmon fillets wit cure mixture
- Place in refrigerator for 30 minutes
- With kitchen paper towel, remove any excess cure on salmon and dry well
- In a warm cast iron pan, add extra virgin olive oil. Sear salmon fillets until golden on one side.
- Turn and finish cooking until desired doneness
(courtesy of Mark Picone, Mark Picone Culinary Studio)