Maitake Orzo ‘Risotto’

Citrus-Truffle Vinaigrette Seared Scallops with Moustache of the Dragon Salad Maitake Orzo ‘Risotto’ New Style Shrimp Ceviche Hors D’Oeuvres Marcus Samuelson’s Seared Salmon with Citrus Truffle Vinaigrette and Corn Mashed Potatoes WINE NOTES Gruet Brut: The terrain and climate, especially with the cold nights, has been ideal for making sparkling wines in New Mexico. Slightly more fruit forward with notes of apples and pears, this is a very versatile wine that is great with chilled foods and light ‘lunchy’ items. Mulderbosch Sauvignon Blanc: A “New world” sauvignon blanc with fresh flavors of tropical fruits, pineapple, lime and other citrus. Its bright acidity allows the wine to be a great contrast to foods and keeps the palate excited for the next bite.		Maitake Orzo ‘Risotto’ Serves 4 1 tablespoon garlic, minced 1 teaspoon ginger, minced 1 large head maitake mushrooms, broken into small florets and stemmed, cleaned and sliced into ¼- inch thick pieces 2 cups orzo, blanched ½ cup tomato, cut into ¼-dice ¼ cup Citrus-Truffle Vinaigrette Grapeseed or canola oil for cooking Kosher salt and freshly ground black pepper In a sauté pan coated lightly with oil over high heat, sauté the garlic and ginger until fragrant, and add the maitake mushrooms. Season with kosher salt and freshly ground black pepper to taste. Add orzo, Citrus-Truffle Vinaigrette and tomatoes, heat through and serve immediately.


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