Have you heard about the Fall Harvest Series at Fortunoff in White Plains? I was there last week and made this video (and this risotto!) with Anthony Goncalves of 42.
There are chefs cooking each weekend through October. Here’s the schedule:
2 to 4 p.m. Oct 13: Vincent Barcelona, Harvest-on-Hudson, Hastings-on-Hudson.
– 2 to 4 p.m. Oct 14: Jonathan Pratt, Peter Pratt’s Inn, Yorktown Heights and Umami CafÃƒÂ©, Croton-on-Hudson.
– 2 to 4 p.m. Oct 20: Peter Kelly, Xaviars, Piermont; Restaurant X, Congers; Freelance CafÃƒÂ©, Piermont; X20, Yonkers.
– 2 to 4 p.m. Oct 21: Matthew Karp, Plates, Larchmont.
– 2 to 4 p.m. Oct 27: Phil McGrath, Iron Horse Grill, Pleasantville.
– 2 to 4 p.m. Oct 28: Jesse Davis, BLT Steak Restaurant, Ritz-Carlton.
And I’ll be there Oct. 20 with chef Peter Kelly judging an apple pie contest. So get your pies ready and take them to Fortunoff to win a $250 prize of bakeware!
Fortunoff is at 1 Maple Ave., White Plains. For reservations, call 914-762-2919.
By the way, here’s that risotto recipe.
Risotto with duck confit and roasted butternut squash
This recipe gives instructions for par-cooking the rice, and cooking each serving as needed. This method is used in the preparation and service of risotto in restaurants, but can be useful for preparing risotto in advance at home, and cooking smaller portions at dinnertime.
2 cups arborio rice
4 legs duck confit, shredded
1 large roasted butternut squash
6 cups chicken stock
2 white onions, chopped
1 1/2 tablespoons olive oil
1/2 cup white wine
3 1/2 tablespoons butter
1 cup grated Parmigiano
1/4 cup demi glace, duck or veal
Bring stock to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Heat oil in heavy large saucepan over medium heat.
Add onion and saute until translucent, about 6 minutes. Add rice; stir 1 minute, until lightly toasted. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot stock; simmer until absorbed, stirring frequently. Add stock in 1 1/2 -cup measures and simmer, stirring frequently, until rice has doubled in size. (You may not need all the stock.)
Drain rice, and spread evenly onto a sheet pan to cool. Rice may be cut into 2 1/2 -by-4 inch squares for portioning and storage. To prepare, heat olive oil and butter in a saute pan until the mixture begins to crackle. Lay one square of rice into pan, and break apart with spoon. Add 1/2 cup of stock, shredded duck confit and demi glace, constantly stirring. The rice will absorb the liquid. Take off heat, stir in cheese, remaining butter, and squash puree. Season risotto with salt and pepper.
Yield: 4 servings.
— Anthony Goncalves