Great Day Kitchen, 2/20/18 - Mushroom Risotto and Fennel Salad

Chef Hillory making Fennel Salad with Pomegranate Seeds

Chef Hillori Hansen, from Whole Foods, located in Fresno, visited the Great Day Kitchen to prepare some delicious food.

Fennel Salad with Pomegranate Seeds and Parmesan

Salad Ingredients:

  • 6 cups fresh mixed salad greens (butter lettuce, arugula, spinach)
  • 1 small fennel bulb, shaved into thin slices
  • 5 green onion, chopped
  • ½ cup, pomegranate seeds
  • ½ cup shaved Parmesan cheese
  • ½ cup slivered almonds, toasted

Fennel Vinaigrette Ingredients:

  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 garlic clove
  • ½ tablespoon fennel seed, freshly ground
  • 1 tablespoon honey
  • 1 teaspoon cracked black pepper
  • Salt to taste
  • 1 tablespoon very hot water
  • ½ to 1 cup avocado oil or EVOO


  1. Mix all vinaigrette ingredients (except olive oil) in a blender; once mixed, slowly add oil until it emulsifies.
  2. In a salad bowl, combine mixed greens, shaved fennel, and green onions. Drizzle dressing over salad and toss. Sprinkle with Pomegranate seeds, shaved Parmesan, and toasted almonds.
  3. You can also serve individually on salad plates for a beautiful presentation.

Porcini and Asparagus Risotto with Parmigiano Reggiano (The King of Parmesan)


  • 1 oz. porcini mushrooms
  • 5 cups veggie or chicken broth
  • 1 ½ cups Arborio rice
  • 1 bunch asparagus, chopped into bite-size pieces
  • 2 tablespoons olive oil
  • 1 cup Parmigiano Reggiano (The King of Parmesan)
  • ¼ to ½ cup dry white wine (optional)
  • 4 tablespoons butter, diced
  • 1 ½ tsp salt
  • Cracked black pepper, to taste


  • Preheat oven to 350 degrees.
  • Heat 4 cups broth in a saucepan.
  • Add mushrooms, Arborio rice, and heated broth to a Dutch oven or ovenproof dish. Cover with a lid and place in the oven for 45 minutes.
  • While the rice is cooking, toss asparagus in EVOO with salt and pepper. Spread onto a parchment-lined baking sheet and place into the same oven for about 10 – 15 minutes or until asparagus is cooked through, but still has a nice crunch to the bite.
  • Pull out asparagus and set aside. Separate a few asparagus tips for garnish.
  • When rice is cooked, remove from oven and add Parmesan cheese, wine, butter, salt and pepper and stir for about 2 – 3 minutes until rice has a creamy texture. Add the asparagus and fold into the rice.
  • Serve with a bit of parmesan cheese on the top and a few asparagus tips for garnish.
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