Cooking with Chef Bernard

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Asian Crab Risotto with Chile Oil Serves Six 1 tablespoon     butter 2 tablespoons    light sesame oil 2 cloves            garlic, finely chopped 3 tablespoons    finely chopped shallots 1/2 cup             Arborio rice 1/4 teaspoon     Sambal chile sauce 1/4 teaspoon     green curry powder 1 stalk               lemon grass, crushed 2                      kaffir lime leaves 1/3 cup             plum wine 1-3/4 cup          vegetable broth 3 tablespoons    mascarpone 1/4 cup             heavy cream 1 lb.                  jumbo lump crab meat, shelled 4 tablespoons    parmesan, freshly grated 1                      lime, juiced 1 tablespoon      thinly chopped flat leaf parsley 1 tablespoon      thinly chopped cilantro leaves to taste             sea salt and freshly ground black pepper In a medium sauce pan, bring vegetable broth to a boil.  Reduce and hold at simmer while preparing rice.  In a large saucepan, melt butter with sesame oil over medium heat.  Add garlic and shallots.  Cook without browning for one minute.  Add rice.  Stir until grains are well coated.  Add sambal chile, curry powder, lemon grass and kaffir lime leaves.  Stir in plum wine.  Add one ladle of hot vegetable broth to rice, stirring occasionally until liquid is absorbed.  Repeat process with remaining broth.  Cooking process will take approximately 15 minutes.  Stir in the mascarpone and heavy cream.  Gently fold in crab meat, parmesan, lime juice, parsley and cilantro.  Season to taste with salt and pepper.  Presentation 12 spears          jumbo green asparagus, peeled, steamed 6                      lemon thyme sprigs 6                      parsley sprigs 1 teaspoon        chile oil Spoon risotto in a 3” ring in center of large, hot serving plate.  Remove ring.  Place bass on top of risotto.  Drizzle plate with chile oil.  Lean asparagus against salmon.  Garnish with lemon thyme and parsley sprigs.   Chocolate Espresso Risotto Serves 4 1/2 cup            Arborio rice 3 tablespoons   unsalted butter 2 tablespoons   espresso coffee, extra strong 3 cups              milk, hot 1/2 cup            mascarpone 5 ounces          dark chocolate, 72% ¼ cup              sun dried cherries 3 tablespoons   granulated sugar 3 tablespoons   Grand Marnier 2 tablespoons   toasted coconut flakes pinch               sea salt flakes **                   whipped cream **                   cocoa powder for dusting Add butter to large saucepan over medium heat.  Add rice.  Cook, stirring constantly, 4 minutes.  Add sugar and ½ cup milk, stirring occasionally until liquid is absorbed.  Repeat process with remaining milk in ½ cup increments.  Cooking process will take approximately 15 minutes.  Remove from heat.  Fold in mascarpone, sun dried cherries, dark chocolate and grand marnier.  Divide into warm coffee cups.  Spoon whipped cream atop.  Sprinkle with coconut flakes and sea salt.  Dust with cocoa powder.   Bon Appetit…..Executive Chef Bernard Guillas