Worldly Flavors And Fashion Converge At Global Connection

Avant-garde cuisine and global fashion collided during the Global Connection last night at the Kenmore Live Studio.

Chicago boutique Atelier teamed up with Prosecco restaurant to present a fashion show and tasting menu that spanned the globe.  And you can use these recipes from Chef Mark Sparacino to whip up your own exciting feast!

Saffron Risotto

• 5 cups vegetable broth
• ½ cup dry white wine
• ¼ tsp. saffron
• 4 T. unsalted butter
• 1/3 cup finely minced ramps (can substitute scallion)
• 1-½ cups carnaroli rice
• 6 oz. asparagus, blanched, shocked and cut into ¼”-inch pieces
• 4 oz. Camembert cheese (can substitute Brie)

Directions

1. Crush the saffron, add to white wine; set aside at room temperature for at least 15 minutes.
2. In a saucepan, bring the broth to a steady simmer.
3. Heat 3 tablespoons of butter in a heavy 4-qt. pot over moderate heat. Add the ramps and sauté for 1 to 2 minutes, until softened but not brown.
4. Add the rice to the ramps and butter. Using a large wooden spoon, stir 1 to 2 minutes, making sure to coat all grains, until rice has a nutty aroma. Add white wine and saffron; stir until wine is completely absorbed.
5. Slowly add the simmering broth, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving ¼ cup to add at the end. Stir frequently to prevent sticking.
6. After approximately 18 minutes, when rice is tender but still firm, add reserved broth. Turn off the heat immediately and add asparagus, Camembert and remaining butter; stir vigorously to combine with the rice. Serve immediately.

Lobster Risotto

• 5 T. unsalted butter
• 2 T. extra virgin olive oil
• 4 oz. morel mushrooms, medium rough cut
• 1 garlic clove, finely minced
• 1 small plum tomato, peeled, seeded and chopped (or ¼ cup canned Italian tomatoes, well drained and chopped)
• 8 oz. cooked lobster meat (from two 1-½ lb. lobsters)
• Salt and pepper to taste
• 5 cups lobster broth
• 2 T. finely minced leeks
• 1-½ cups carnaroli rice
• ½ cup Prosecco
• 5 cups lobster broth
• 1 T. chopped fresh parsley
• ¼ cup Parmigiano-Reggiano, grated

Directions
1. Bring lobster broth to a steady simmer in a saucepan.
2. Heat 1 tablespoon butter and one tablespoon oil in a small skillet over moderate heat. When it begins to foam, add morels and sauté for 1 minute. Add garlic and tomato; cook for about 1 minute, until the tomato begins to soften and lose color. Add lobster, season with salt and pepper, stir to combine with the tomato and gently sauté for 3 to 4 minutes or until lobster is heated through. Set aside.
3. Heat 2 tablespoons butter and 1 tablespoon oil in a heavy 4-qt. pot over moderate heat. Add leeks and sauté for 1 to 2 minutes, until leeks begin to soften but not brown.
4. Add rice to leeks. Using a wooden spoon, stir for 1 to 2 minutes, making sure grains are well coated and the rice has a nutty aroma. Add Prosecco and stir until completely absorbed. Begin to add the simmering broth, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving ¼ cup to add at the end. Stir frequently to prevent sticking.
5. After approximately 18 minutes, when rice is tender but still firm, add reserved broth. Turn off the heat immediately and add lobster and morels, remaining butter, parsley and Parmigiano-Reggiano. Stir vigorously to combine. Serve immediately.

Lobster Broth

• 10 cups water
• 1 tablespoon salt
• 2 1-½ pound live lobsters
• 1 large onion
• 1 carrot, cleaned
• 2 celery ribs, cleaned
• 5 peppercorns
• Few sprigs of parsley
• Few sprigs of thyme
• 1 fresh bay leaf

Directions:
1. In a pot large enough to hold the lobsters, bring 4 cups water and 1 tablespoon salt to a boil over high heat. Quickly place live lobsters in the pot, cover and cook for 12 minutes. Turn off heat. Remove lobsters from pot and allow them to cool enough to handle. Remove lobster meat from tail and claws; reserve.
2. Return lobster shells to the pot with remaining ingredients. Bring to a boil and simmer for 20 minutes. Let cool to room temperature.
3. Depending on the size of your food processor, add ingredients and liquid to food processor in 2 to 3 batches (don’t overfill), pulsing 5 to 8 times until shells and vegetables are broken down into small pieces. Strain the liquid through cheesecloth and use.

Basic Vegetable Broth

• 1 large onion, coarsely chopped
• 1 leek, thoroughly cleaned, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 2 celery ribs, coarsely chopped
• 2 medium-size turnips, peeled and sliced
• 3 large tomatoes, cut up
• 1 small bunch parsley
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 8 to 10 cups cold water

Directions
1. Place all ingredients in a large stockpot and set over high heat. Bring to a boil, cover and simmer for 1 hour.
2. Strain liquid and use.

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