In the Kitchen: Sautéed Risotto Patties - KMSP-TV

In the Kitchen: Sautéed Risotto Patties

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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
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