Young Chefs Spring Break Camp at The Chef's Gallery

1:11 PM, Mar 5, 2010   |    comments
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GOLDEN VALLEY, Minn.--  Suzanne Schilling from The Chef's Gallery joined us this morning with a tasty preview of their upcoming young chefs' cooking camp taking place March 18 and 19.

For more information on The Chef's Gallery, their events, and cooking classes, visit

Serves 6 as a side dish

¾ lb fresh asparagus, cut into 1½ inch lengths
6 tbsp olive oil
4 cups chicken stock, low sodium- plus 1 cup more if holding rice before serving
1 large leek
1 large portabella mushroom, chopped
1 cup Arborio rice
¾ cup white wine
½ cup whipping cream
½ cup grated parmesan cheese
2 tbsp fresh sage, finely chopped

Heat the water to the boil over high heat. Add the asparagus and boil until tender crisp, about 2 min. Set it aside.

Sauté the mushrooms in 2 tbsp of the olive oil until browned and cooked through. Set aside.

Heat the chicken stock in a separate pan until it boils. Reduce the heat to low and barely simmer the stock. Cover and hold until ready to use.

Heat 2 tbsp of oil in another very large sauce pan over medium hot heat. Add leeks and sauté until soft but not brown, about 10 minutes.

Add rice and stir 1 minute until rice is coated in the oil. Add wine and cook until absorbed, stirring constantly, about 2 minutes. Add ¾ cup hot stock and simmer until absorbed, stirring frequently.

Add remaining stock ¾ cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.
(You may stop when the rice is a little less than al dente. When you restart you need to add the left over stock and some additional stock to loosen the rice up and finish the cooking, ½ cup at a time and cook until it is al dente.)

Add asparagus, mushroom, cream, Parmesan cheese and sage; stir until heated through. Season the rice to taste with salt and pepper. Serve warm.

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