You could say that Stew Morris one of the Ten Tenors at the Broadway in Tucson theatre sings for his supper.
Not only is Morris a talented tenor but he’s also a talented budding chef.
And he’s graciously shared this holiday dish with Circle of Food.
Says Morris, “Although this may not seem like a holiday dish of sorts, one could argue that not everywhere in the world is suitable for hearty comfort food this time of year. In Australia around holiday time, kids don’t get ready
for snowball fights and roast turkey, they tend to opt for surfing and seafood. So this is one of my favorite dishes to make when I’m at home, catching up with family, having a quiet evening with my girl, or simply enjoying a warm breezy spring evening in the land of plenty.
Remember that risotto needs your full attention all the time. You can’t just tend to it now and then. The more you care and tend to your risotto the smoother and richer it will be. They are you key words people,
‘smooth’ and ‘rich.’
Seared Salmon On Lemon Pumpkin Risotto – Serves Two
1 cup of unwashed arborio rice
1/2 cup of dry white wine
4 cups of canned vegetable stock (heated)
1/4 of a butternut pumpkin, peeled and cubed (approximately 1cm x 1cm or smaller)
1/2 cup of lemon juice
1 tablespoon of fresh lemon zest (grated lemon peel)
1 tablespoon of butter
1 tablespoon of olive oil
Freshly shaved parmesan cheese to garnish
Salmon and Sauce
2 Fresh 6oz salmon fillets
1 cup of canned fish stock (heated)
1/2 cup of fresh thickened cream
1 minced onion
1 clove of minced garlic
1/3 cup of white wine
1 teaspoon of white sugar
2 tablespoons of fresh chopped dill
This can be made ahead of time and kept warm, either in the pan, covered, or in the oven in a small jug or pourer. Place a small saucepan on medium heat and add a teaspoon of olive oil and the minced garlic and onions being careful not to let them brown. After 2 minutes add the white wine, stirring occasionally until the wine evaporates, then add the fish stock and again occasionally stir until the stock evaporates and the contents of the pan are half submerged.
Next, add the cream and dill and reduce to a low heat and let simmer for about 30 minutes, stirring every 5 minutes or so. While it is simmering add salt and pepper to taste and a teaspoon of white sugar. Let the sauce reduce as much as possible to create a thicker consistency and more intense flavor.
Melt the tablespoon of butter and then add the olive oil in a large non-stick pan over medium heat, then add the rice, folding it with a spatula until it is completely coated and transparent.
Next, add the wine and again, FOLD the rice in the pan, don’t stir it, do this until the wine has almost evaporated then add the pumpkin cubes and most of the lemon zest and juice (save just a pinch to garnish later) folding it together, then add one cup of stock or enough to half submerge the rice and
The Ten Tenors plays at the beautifully renovated Fox Theatre until December 20.