Buffalo Filet on Grilled Risotto Cake with
Bleu Oyster Mushrooms
By Executive Chef John Kane, University Club of San Francisco, CA

Made with:
CulinArte' Demi Beef (Glace De Kobe Boeuf)
Lundberg Family Farms Arborio Rice

Serves 4

Ingredients:
4 - (5 oz.) Buffalo Filet
TT Salt and Pepper
3 tbls. Olive Oil
1 cup Arborio Rice (Risotto)
5 cups Chicken Stock
1/4 cups diced White Onion
6 tbls. cold butter
1 pinch of Saffron Threads
1/4 cup Grated Parmesan
2 cups Bleu Oyster Mushrooms
1 cup *Apricot Sauce - See Recipe
1 cup Beef Demi (Glace De Kobe Boeuf) - See Recipe
2 cups Mixed baby Vegetables Blanched

Procedure for Risotto:
1. Melt 2 tbls. butter in sauce pan add diced onion over medium heat, cook until translucent.

2. Add Arborio rice (risotto), 1 cup chicken stock, saffron and cooked until liquid is absorbed, add 1 cup chicken stock and continue stirring until stock is absorbed.

3. Continue until all stock is used and risotto is al-dente.

4. Stir in 2 tbls. cold butter and Parmesan cheese.

5. Take off fire, cool on sheet pan and refrigerate for 1 hour.

6. Using 4 inch cake ring, divide risotto into 4 mini cakes and hold.

Buffalo Filets:
In hot skillet - 2 tbls. olive oil, salt and pepper buffalo filets, place in skillet to sear. Finish cooking process in 375"(dm; oven for 8 minutes. Set aside in hot skillet add 1 tbls. olive oil and oyster mushroom, salt and pepper, sauté until just wilted 2-3 minutes. Set aside.

Simple Syrup Recipe:
1/4 cup water, 1/4 sugar, put in small sauce pan heat until sugar I dissolved, set aside to cool. In blender place 3 peeled and seeded apricots. Add 1/4 cup simple syrup and blend. Strain through fine sieve. Place in squeeze bottle.

Beef Demi (Glace De Kobe Boeuf):
In sauce pan add 1 cup glace de kobe boeuf to simmer, salt and pepper, stir in 2 T cold butter set aside. Sauté vegetable in 1 tbls. butter, salt and pepper. Set aside.

To Assemble:
Heat risotto cakes in 375"(dm; oven for 5 minutes. Remove and place in center of plate. Top risotto with buffalo filet and sauce with beef demi around buffalo, alternate baby vegetable and sautéed oyster mushrooms. Drizzle apricot sauce around.

Lobster Mushroom Risotto with Fresh Pumpkin
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Made with:
Lundberg Family Farms Arborio Rice

Ingredients:
8 Mini Pumpkins (3 - 4 inches across)
10 Large Artichoke Hearts
1 cub Butternut Squash (diced and blanched)
2 cups Arborio Rice
2/lbs. + 2 tbls. Butter
1/2 Yellow Onion (finely diced)
1/2 Bottle White Wine
1/4 tspn. Saffron
3 tbls Grated Parmesan Cheese
4 cups Hot Chicken Stock
1/2 lb. Lobster Mushrooms (finely diced)
2 tbls. Extra Virgin Olive Oil
TT Salt and Ground White Pepper1 Fresh Rosemary Sprig

For the Pumpkins Procedures:
Pre heat oven to 350 degrees farenheit. Cut the top off the pumpkins leaving 90% below and the stem intact. Scoop out the seeds. You may rinse the seeds in cold water, salt and toast in the oven for an additional garnish. Brush the top and bottom surfaces of the pumpkin and roast in oven until tender and lightly caramelized (about 25 minutes). Keep warm for final plating.

For the Risotto Procedures:
Sauté onion in 1/2 lb. butter until translucent. Add risotto rice and heat for 2 - 3 minutes until it whitens and becomes hot. Add wine and saffron and cook over medium heat until wine is absorbed while constantly stirring. Add hot chicken stock one cup at a time and continue stirring until the rice is nearly cooked through, but not mushy. Look for creamy liquid between between the grain. In a separate pan, sauté lobster mushrooms in the 1 tbls. butter for 4 minutes. Dice 2 artichoke hearts and add to risotto. Fold in butternut squash. Add Parmesan Cheese. Adjust texture of risotto by possibly adding additional chicken stock or water. Adjust for salt, as risotto will need more than you might think. Season with a small amount of white pepper. Keep warm.

Assembly:
Heat Risotto to serving temperature and fill pumpkins which have been warmed in the oven. Garnish with fresh rosemary. Serve as a main course, or as a side.