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Great Day Kitchen, 11/9/17 - Risotto & Burrata, Prosciutto & Pine Nuts

Chef McKinzie Klein, from Max’s Bistro & Bar, located at Bullard and West in Fresno, visited Great Day to prepare some delicious food.

Chef McKinzie Klein, from Max’s Bistro & Bar, located at Bullard and West in Fresno, visited Great Day to prepare some delicious food.

Click here to visit Max’s Bistro & Bar online or call (559) 439-6900.

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Wild Mushroom Risotto


Ingredients:

  • 1 ½ cups Arborio rice
  • 1 shallot, fine diced
  • 1 tablespoon garlic, minced
  • 1 ½ cups white wine
  • Water as needed


Directions:

In a large saucepan, sweat the garlic & shallot in the wine. Add the Arborio rice, and slowly simmer until the rice is mostly cooked and becomes slightly creamy/sticky in texture, adding water as needed to keep the rice fairly wet as it cooks. When the Arborio is al dente, or mostly cooked but still with some chew, pull it from the heat and allow it to cool on a cookie sheet while the remainder of the dish is prepped.


Ingredients:

  • 4 tablespoons butter
  • 1 cup cremini mushroom, washed and quartered
  • 1 cup Portobello mushroom, washed, stem removed, medium dice
  • 1 tablespoon garlic, minced
  • Arborio rice (previously prepared)
  • 1 +/- cup heavy cream
  • 1 cup shaved parmesan
  • 4 tablespoons fresh chopped herbs (parsley, chives, thyme)
  • To Taste Kosher salt & pepper


Directions:

Sauté the garlic & mushrooms in butter, allowing the mushrooms to brown. Add the Arborio rice, and slowly add heavy cream while stirring over low heat until the texture is creamy. Remove from the heat, and stir in half of the chopped herbs, and half of the Parmesan, mixing until the cheese has melted. Serve the risotto in a pasta bowl, and garnish with the remaining herbs and shaved Parmesan.

Burrata, Prosciutto & Pine Nuts with Roasted Tomato & Shallot Vinaigrette



Ingredients:

  • 2 pints grape tomatoes, tossed lightly in oil and roasted in the oven until blistered
  • ¼ cup shallot, chopped
  • ½ tablespoon creamy Dijon mustard
  • 1 tablespoon honey
  • ¾ cup red wine vinegar
  • ¼ cup sugar
  • ½ cup salad oil
  • ¼ cup fresh basil, chopped
  • To Taste Kosher salt


Directions:

Blend all ingredients together except the oil, salt and basil. Slowly add the oil to the mixture to build the vinaigrette. At the end, season with salt. Add the basil, mix it in with a spoon instead of using the blender blade (blending would cause discoloration by pureeing the basil too much.)


  • 1 French baguette
  • 2 tablespoons fresh chopped herbs (parsley, chives, thyme)
  • ½ extra virgin olive oil
  • ¾ cup arugula
  • 4 tablespoons pine nuts, toasted
  • 4 tablespoons prosciutto, baked crispy & chopped
  • 1-2 balls of burrata
  • To Taste Kosher salt


Slice baguette into long crostini. Slightly coat the crostini with EVOO, sprinkle with salt & herbs. Bake @ 375 until golden brown, about 4-10 minutes. Toss the arugula with EVOO, and season with salt.

In a pasta bowl, make a pool of the vinaigrette. Set the burrata in the center, and top it with the arugula salad. Sprinkle the salad, and around the outside, with the pine nuts and prosciutto. Arrange the crostini around the rim of the bowl.


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