Thursday, April 23, 2015: Broccolini Risotto with Seared Lemon and Raspberry Tart with Pistachio Crust by Chef Maggie Norris


Broccolini Risotto with Seared Lemon

Adapted from Isaac Becker

Yields: 6

1/2 lemon, thinly sliced crosswise

Olive oil, for brushing

1/2 pound broccolini, trimmed and cut into large pieces

2 cups vegetable stock or low-sodium broth

6 tablespoons unsalted butter

1 small onion, finely chopped

1 garlic clove, minced

Kosher salt

1 1/2 cups arborio rice (about 3/4 pound)

1 cup dry white wine

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons finely chopped tarragon

2 tablespoons finely chopped flat-leaf parsley

Freshly ground pepper

Mascarpone, for serving

Preheat a saute pan over high heat. Add enough oil to the pan just to coat the bottom. Add lemons to pan and sear over high heat, turning once, until lightly browned, 2 to 3 minutes total. Transfer to a cutting board and let cool. Finely dice the lemon.

Meanwhile, in a large saucepan of salted boiling water, blanch the broccolini until tender, about 3 minutes. Drain and cool under running water; drain again. Transfer the broccolini to a food processor and puree until smooth. Scrape the puree into a measuring cup (you should have about 1 cup).

In a medium saucepan, bring the vegetable stock and 2 cups of water just to a boil; keep warm. In a large saucepan, melt 4 tablespoons of the butter. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until coated and opaque, about 3 minutes. Add the wine and cook, stirring, until absorbed, about 7 minutes. Add half of the warm vegetable stock and cook over moderately low heat, stirring, until nearly absorbed, about 7 minutes. Add the remaining vegetable stock and cook, stirring, until nearly absorbed and the rice is al dente, 8 to 10 minutes longer.

Stir the broccolini puree into the risotto along with the grated Parmigiano-Reggiano cheese, tarragon, parsley and the remaining 2 tablespoons of butter. Cook, stirring, until the risotto is creamy and heated through, about 3 minutes. Season the risotto with salt and pepper. Spoon into shallow bowls and top with the chopped grilled lemon and dollops of mascarpone.

Raspberry Tart with Pistachio Crust

Adapted from Jennifer McCoy

Yields: 8-12 servings


1 1/2 sticks unsalted butter, softened

1/4 cup sugar

Pinch of salt

1 teaspoon pure vanilla extract

1 large egg yolk

1 1/3 cups all-purpose flour

2 1/2 ounces unsalted pistachios, finely ground (1/2 cup)

Filling and Topping

2 cups whole milk

1 vanilla bean, split and seeds scraped

Pinch of salt

1/2 cup sugar

1/4 cup cornstarch

2 large eggs

4 tablespoons unsalted butter, softened

2 to 3 half-pints of raspberries

Finely chopped unsalted roasted pistachios, for garnish

In a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until creamy. Add the vanilla and egg yolk and beat until smooth. Add the flour and pistachios and beat just until incorporated. Scrape the pastry onto a sheet of plastic wrap. Flatten the pastry into a disk, wrap in the plastic and refrigerate until firm, about 30 minutes.

Preheat the oven to 350°. Roll out the pastry between 2 sheets of plastic wrap to a 13-inch round. Remove the plastic and ease the pastry into a 10-inch fluted tart pan with a removable bottom; trim the overhang and patch any tears. Refrigerate the pastry until firm, about 10 minutes.

Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the center of the oven for 30 minutes. Remove the parchment and weights and bake for 15 minutes longer or until golden and cooked through. Let cool completely.

In a medium saucepan, combine the milk with the vanilla bean, seeds and salt and bring to a boil. In a large bowl, whisk the sugar with the cornstarch and eggs. Gradually whisk in 1/2 cup of the hot milk. Scrape the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes. Remove from the heat and whisk in the butter. Strain the pastry cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour.

Spread the pastry cream in the tart shell and arrange the raspberries on top; sprinkle with the pistachios to garnish. Refrigerate for at least 1 hour before serving.