BOURSEA, CARAMElIZED LEEKS AND TEARDROP TOMATO TARTS

By akselden

Ingredients

• FOR BOURSEA
• 1 garlic clove, peeled
• 3 medium scallions, cut into 1" pieces,
• including green ends
• 1 8-ounce bar cream cheese, at room
• temperature, cut into 4 pieces
• 1 4-ounce block feta, at room
• temperature, cut into 4 pieces
• 4 ounces goat cheese, at room
• temperature
• 3 tablespoons sour cream
• 2 teaspoons dill, preferably fresh
• 1 teaspoon oregano,
• preferably fresh
• tablespoon lemon zest
• 1/2 teaspoon sugar
• 1/2 teaspoon Tabasco sauce
• salt and pepper
• FOR CARAMELIZED LEEKS
• 2 cloves garlic, peeled
• 6 cups chicken stock
• 2 cups dry red wine
• 2 cups dry white wine
• 2 sprigs fresh thyme
• 1 teaspoon sugar
• 1 tablespoon kosher salt
• 2 teaspoons white pepper
• FOR RISOTTO
• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 3 cups Arborio rice
• reserved mushroom liquid from
• previous step
• reserved chopped mushrooms from
• previous step
• 1 stick unsalted butter, softened
• 3 tablespoons dry vermouth
• 1 cup grated Parmesan, Asiago or
• fontina cheese, or combination
• tablespoon truffle oil

Details

Servings 40

Preparation

Step 1

In food processor, pulse garlic and
scallions until finely minced, about
1 minute. Add all remaining ingredients
and continue to blend until mixture
is smooth. Soak dried mushrooms in water overnight. Drain thoroughly before cooking. Heat olive oil in large saucepan. Add shallots and garlic and saute until caramelized, about 3 to 5 minutes. Taste; if mixture is bitter, add pinch or
two of sugar. Add mushrooms and all
remaining ingredients to shallot mixture and bring to boil. Boil 10 minutes, then strain through fine sieve, reserving liquid. Remove thyme sprigs from solids. Transfer solids to food processor and pulse to chop; set aside. Pour reserved mushroom liquid into large pot and bring to boil. Reduce heat and simmer to keep warm.
In large, heavy saucepan, heat olive oil over medium heat. Saute onions, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Add rice and stir 2 to 3 minutes until grains are completely coated with oil. Increase heat to medium-high. Stir in 2 cups warm reserved mushroom liquid.
Using wooden spoon, stir mixture
continuously, being careful to scrape
up all rice from bottom of saucepan.
When liquid has been absorbed,
repeat previous step, adding 2 cups
mushroom liquid. Continue with remaining mushroom stock until rice is
soft and all liquid is absorbed. If reserved liquid runs out before rice
reaches desired consistency, use hot
water in small amounts. About 5 minutes
before risotto is done, add reserved
chopped mushrooms, butter and vermouth. Stir to combine. Remove
saucepan from heat and stir in cheese and truffle oil. Spread risotto
into even, thin layer on rimmed baking
sheet. Set aside to cool.
TO FINISH
Heat oven to 450°. Form risotto into
small cakes, and place on baking sheet
sprayed with nonstick spray or lined
with Silpat. Bake cakes until they start
to become crisp, about 15 minutes.
TO SERVE
1/2 cup sour cream
chopped chives
Garnish each risotto cake with small
dollop of sour cream. Sprinkle chives
over tops. Serve immediately.