In the Kitchen: Sautéed Risotto Patties - KMSP-TV

Chef Dan Vasterling from St. Paul College came back to the FOX 9 Kitchen to serve up some more football food.

Watch the video for more information.

Sautéed Risotto Patties with Red Gravy

Spinach/Arugula salad with Citrus Vinaigrette

Red Gravy:

• 1lb diced onions
• .5lb diced celery
• .50lb diced sweet peppers
• 2 T extra virgin olive oil
• 3 T diced garlic
• 2 T dried Basil
• 2 T black pepper
• 1 #10 can diced tom in juice
• 1.5 c red wine

Directions:

1. Brown the onions in olive oil.
   
2. Add remaining ingredients and simmer for 1 hour.
3. Run through a food mill
4. Salt and pepper to taste
   

Citrus vinaigrette ingredients:

• 2 T orange juice
• 2 T lemon juice
• 1 t minced garlic
• 1 t minced shallots
• 1 t fresh minced basil
• 1 t fresh thyme
• 1-2 t white sugar
• ¾ cup vegetable oil

Directions:

1. Mix all ingredients except the oil.
2. Whisk rapidly while slowly adding oil to create an emulsion.
3. Salt and pepper to taste