Risotto Carbonara My Way Recipes

NACHOS MY WAY

Nachos My Way image

Provided by Chris Cosentino

Time 35m

Yield 6 servings

Number Of Ingredients 18

Ingredients

3 large heirloom tomatoes (about 2 1/2 pounds), cored
1 large red onion
1 serrano chile pepper, stemmed
1 cup fresh cilantro (leaves and stems)
1 tablespoon Mexican beer (drink the rest!)
Juice of 1 lime
Kosher salt and freshly ground pepper
6 to 8 ounces nduja (soft Italian salami; available at boccalone.com)
1 8-to-10-ounce bag white corn tortilla chips
1 bunch scallions, thinly sliced
2 cups canned pinto beans, drained and rinsed
Finely grated zest of 1 lime
12 radishes, thinly sliced
1 cup queso fresco
1 cup fresh corn kernels
2 tablespoons pickled jalapeno slices, drained, or more to taste
2 hass avocados
1/2 cup fresh cilantro leaves

Steps:

Make the salsa: Roughly chop the tomatoes, onion and chile pepper and transfer to a food processor. Add the cilantro and beer and blend until chunky-smooth. Add the lime juice, 1 teaspoon salt, and pepper to taste.
Make the nachos: Preheat the oven to 300 degrees F. Render the nduja by sauteing it in a skillet over medium heat to give it a loose, spoonable consistency, 3 to 4 minutes. Toss the tortilla chips with the scallions, beans, lime zest, radishes, 1/2 cup queso fresco, the corn and pickled jalapenos in a large bowl. Add the rendered nduja and mix well. Place in a nonreactive casserole dish, then top with the remaining 1/2 cup queso fresco. Bake until the nachos are heated through (the cheese will not melt completely), about 10 minutes.
Spoon some of the salsa on top of the nachos (reserve the rest for dipping). Slice the avocados in half, remove the pits and dice inside the skin. Scoop out the avocado pieces and drop them on the top of the nachos along with the cilantro.

RISOTTO "CARBONARA" MY WAY

Risotto

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 pound unsalted butter, plus 1 to 2 tablespoons
1/2 small onion, small diced
1 cup Arborio rice
1 bay leaf
1 cup white wine
2 1/2 quarts homemade chicken stock, room temperature
1 cup pancetta, small diced and rendered, reserving fat
1 lemon, zested and juiced
1 cup Parmigiano-Reggiano
1/2 cup fresh chopped chives
Kosher salt, freshly ground white pepper and black pepper
8 quail eggs
1/2 clam shell green pea shoots
Extra-virgin olive oil

Steps:

In a rondeau or large heavy sauce pot melt butter and sweat onion until translucent, about 3 minutes. Add Arborio rice and bay leaf and sweat until rice is slightly toasted. Add white wine and stir until liquid is absorbed. Begin adding stock slowly in small amounts. As rice absorbs the liquid, continue adding stock, stirring constantly. When rice is al dente and creamy, add pancetta and lemon zest. Incorporate, and then finish with Parmigiano-Reggiano, chives, kosher salt, and freshly ground white pepper and 1 to 2 tablespoons butter.
Place 4 small ring molds into an adequate Teflon pan. Using the rendered fat from the pancetta, fry 2 quail eggs in each ring mold to sunny side up. Season with salt and black pepper. Place risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with pea shoots, dressed with lemon juice, extra-virgin olive oil, kosher salt and freshly ground black pepper, to taste.

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