Walla Walla Sweet Onion Saffron Risotto
Walla Walla / The Marc Restaurant
4 1/2 cups chicken stock
1/2 cup white wine
1 pinch saffron (1 sachet)
6 tablespoons butter
1 Walla Walla sweet onion, finely chopped
1 1/2 cups Arborio rice
1 cup grated parmesan cheese (not the stuff from the can!)
Salt and pepper to taste
2 lemons, halved
Bring the stock to a boil, then reduce to a low simmer. Ladle a small amount of stock into a small bowl. Add the saffron threads or powder to the small bowl of stock and leave to infuse.
Melt 4 tablespoons of butter in a large saucepan until foaming. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened. Add the rice. Stir until grains start to swell and burst, then add a few ladles of the stock, with the saffron liquid, and salt and pepper to taste. Stir over low heat until the stock is absorbed. Continue adding the remaining stock, a few ladles at a time, allowing the rice to absorb all the liquid before adding more, and stirring constantly.
After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy. Add in white wine and reduce until cooked out. Gently stir in about two-thirds of the parmesan and the rest of the butter. Heat through until the butter has melted, then taste for seasoning. Finish with a squeeze of fresh lemon. Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
Grilled Sockeye Salmon with Cheesy Walla Walla Onion with Scalloped Potatoes
TULALIP/ Blackfish Wild Salmon Grill
16 ounces sharp cheddar cheese, shredded
10 ounces Havarti cheese, shredded
8 tablespoons unsalted butter, cut into 32 pieces
1 cup Walla Walla Sweet Onions, thin julienne
1 bay leaf
1 1/8 teaspoon salt
3/4 teaspoon white pepper
3/4 tablespoon fresh garlic, minced
1 cup heavy cream
6 pounds Yukon Gold potatoes, sliced 1/8 inch thick
8 7-ounce Sockeye salmon filets, skin off, pin bones removed and prepared using your favorite method
Preheat oven to 375 degrees and line a 9-inch x 13-inch standard size cake pan with parchment paper. Slice potatoes using a mandolin or other vegetable slicer. Store sliced potatoes submerged in cold water until ready to assemble.
In a large bowl, gently combine both cheeses by hand. Divide the cheese mixture into four approximately equal portions. Set aside.
Combine heavy cream, bay leaves, salt, white pepper and garlic in a thick-bottomed saucepan. Place over medium heat and bring to a boil. Reduce heat and simmer (about 180 degrees) for 5 minutes. Remove and discard bay leaves.Drain potato slices and lightly dry them with paper towel or lint-free towel. Arrange a single layer of potatoes in the bottom of the pan, overlapping them in a domino fashion.
Over the potato slices, evenly distribute 1/4 cup of Walla Walla sweet onions and 8 pieces of butter. Sprinkle with one of the cheese portions and finish by drizzling 1/4 cup of cream mixture on top. Repeat the layering process until you have a total of four layers.
Place a layer of parchment over the top of the potatoes and cover tightly with aluminum foil. Bake at 375 degrees for about 90 minutes. Cautiously remove from oven and pull back the foil. Test cooked potatoes with a toothpick. If it goes through the center easily the dish is done. If not, cover and return to oven until done. Let the potatoes rest for 15 minutes before serving.