Chef Monsta: I cook, therefore I blog

Last weekend, my college roommate and dear dear friend Lindsay got married to a wonderful man named Mike in Toronto. Their wedding was beautiful, classy, and quite the party! In between boogieing to the awesome tunes that their band Soul Stew provided, was an amazing meal. When the waiters come by to my table asking, “Salmon or Veal”, I had no idea that I was about to eat one of the best dishes I have ever had to date. [Big statement from a little lady.] A tantalizing plate of perfectly cooked salmon landed before me. It was laid over a portion of English Pea risotto; it was heaven in my mouth.

Of course, over the last week I was replaying the good times and celebration that was had last weekend; the touching ceremony and friends who were there to witness Lindsay and Mike’s commitment to one another. But I could not stop thinking about that awesome salmon and risotto! So, while the newlyweds are on their honeymoon, I attempted to recreate their wedding entree. Hopefully when they return from their trip they will read this recipe and smile

Ingredients:
1 small onion, chopped
3 tbsp olive oil
3 tbsp butter
1 cup of Arborio rice
2 1/2 cups of vegetable or chicken stock
salt and pepper to taste
half a cup of fresh peas
1/4 cup of parmesan

chop the onions

heat up the olive oil and 1 tsbp (1 pat) of butter

Saute the onions in the melted oil/butter for 3 minutes; add salt and pepper

Add 1 cup of Arborio rice

Stir rice and onion mixture for 2 minutes over medium flame.

The next steps are a process to be repeated.
Add 1 cup of veg stock and 1 more tsbp of butter, stir, let it absorb, stir, 5 minutes. Stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20 minutes.

Add half a cup of veg stock and 1 more tsbp of butter, stir, let it absorb, stir 2 minutes

And for the last time, add half a cup of veg stock and 1 more tsbp of butter, stir, let it absorb, stir 5 minutes

Add fresh peas to risotto

Add Parmesan to risotto, stir!

And now for the salmon with pesto sauce…

I didn’t have pine nuts in the pantry, but I had a TON of basil. Improv on the pesto:

Ingredients: Head of basil, handful of Parmesan, a few pecans, salt, pepper, olive oil, and the juice of 1 lemon.

Since the pesto is so flavorful, I simply put salt, pepper, and lemon juice on the salmon and pan seared it.

Here is my happy dinner…

And here are the happy newlyweds, Lindsay and Mike…

[And finally, a shot of their delish trio of wedding cakes: chocolate, red velvet, and caramel, yum]