Sweat out the minced onion in olive oil until soft and translucent, set aside. Dry toast the rice in a medium saucepan until a nutty aroma occurs. Add the onion and white wine to the toasted rice; cook out the wine while stirring the rice. Begin to add broth to the rice while diligently stirring over medium heat, adding more broth as the rice absorbs it. Add a little salt during the cooking process, but not much to account for liquid reduction. After about 15 minutes or so the rice will be ready to ‘rest’. Make sure you don’t have much liquid in the pot at this time. The rice should look somewhat tacky. The grains will have some bite, and if you prefer you can cook it longer. Let the rice rest for about 6 minutes; after the rest add the milled tomatoes and stir in.
Put the rice back on the heat, add the olive oil and stir to emulsify and create a creamy texture and appearance. It may need a little chicken broth to achieve this. Finish the dish with the tomato vinegar, halved cherry tomatoes, fennel, and salt to taste. Serve on warmed plates with a light grating of Parmigiano-Reggiano.
Blonde Chicken Stock1 whole chicken1 yellow onion1 stalk celery1 carrot 5 liters water (for stock)6 liters water (for blanching)Break down the chicken and reserve the breasts for another meal. Place the legs, wings, and bones in a pot of sufficient size and cover with cold water. Put on high heat and let the water come to a boil. When it has boiled drain off the water and discard. Save the blanched bones to start the broth. Put the bones in a clean pot and cover with water. Place on medium/high heat and allow the water to come to a simmer. While the chicken bones are coming up to a simmer peel and rough chop the onion, carrot and celery. These go into the pot after about 2 hours of simmering. Simmer for another 2 hours after the vegetables are added. Strain and cool.
1medium pumpkin,stem/skin removed, and cut into 1/2" cubes
1yellow onion,thinly sliced
4garlic cloves,thinly sliced
1tbspolive or vegetable oil
1/4tspfresh thyme, chopped
salt and pepper, to taste
Cut the green tops and stems off of leeks, then cut leeks into 1/4" rounds and submerge into a bowl of cold water. Agitate the leeks and let dirt settle to the bottom of the bowl. Lift leeks out of the water, making sure to leave dirt behind.
Place oil in a large pot and cook over medium. Add leeks, onions, and garlic. Cook approximately 8 minutes or until fragrant.
Add pumpkin. Season with salt, pepper, thyme, and cayenne. Cook for 30 - 40 minutes, stirring occasionally.
Cover vegetables with water and turn heat high. Once simmering, reduce the heat to medium-low and simmer 45 minutes to an hour.
Remove three cups of vegetables and liquid and place in blender. Blend until smooth. Add back to soup. Adjust seasoning to taste.