Chef Cory Collins from The Red Sun Fire Roasting Company joined us in the kitchen. Located in the heart of downtown Oswego, the restaurant features a globally influenced menu and a sleek beer and wine bar.
Pan Seared Red Snapper With Arugula Risotto & Asparagus (Topped With Miso Pesto)
Arugula Risotto
4c arugula
2tbsp olive oil
1c arborio rice
2tbsp shallots, minced
1/4c white wine
4c vegetable stock
1tbsp mascarpone cheese
2tbsp Parmesan cheese
salt to taste
1.) Blanch arugula then transfer to a blender or food processor and blend until smooth.
2.) Heat a saute pan and add olive oil and rice. Stir for a minute or until rice starts to toast. Add the shallots and give it a quick stir.
3.) Cook the rice for another minute, then add wine. Once the wine evaporates, add a 1/2 c of vegetable stock. Stir the rice continuously until veggie stock is absorbed and add another 1/2 c of veggie stock. Continue this process until all veggie stock has been absorbed.
4.) Once all stock is gone, remove the rice from the heat and add the mascarpone and Parmesan cheese as well as the arugula. Season with salt and serve.
Miso Pesto
1tbsp red miso
1/4c pine nuts
1/4c walnuts
3tbsp chopped garlic
5c fresh basil
1tsp salt
1tsp ground black pepper
1 1/2c olive oil
1c grated Parmesan
1.) In a food processor, process the pine and walnuts along with the garlic for 15-20 seconds.
2.) While still running, add the basil, salt and pepper.
3.) Slowly add the olive oil and red miso; process until pesto is thoroughly pureed.
4.) Lastly add the Parmesan and puree for a minute or so longer.
Pan Seared Red Snapper
Season the snapper, then cook in a pan. Be careful not to overcook and burn the fish.
