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with Bacon Shallot Risotto and
Balsamic Shiyake Mushrooms

The Ingredients

2 TBS Extra Virgin Olive Oil
4 Shallots (minced)
5 slices thick cut Bacon (chopped)
2 C Risotto
6 C Chicken Stock
2 TBS Butter
4 TBS Fresh grated Parmesan Cheese
3 TBS chopped Parsley
Sprig of fresh Lavender or Rosemary

4, 6oz. Salmon Filets (skin removed)
2 TBS light Brown Sugar
1 tsp Garlic Salt
1tsp Fresh Ground Pepper

1 lb Shitake Mushrooms (sliced)
2 TBS Extra Virgin Olive Oil
1 C Balsamic Vinegar
2 oz. Chicken Stock

When I told my daughter, Emily I was going to watch a chef prepare a meal and then taste it, she asked, “Mom, are you like an expert taste tester now? … And what if you don’t like it?” I didn’t know quite what to say. But Bill Hassett did. His response was, “just spit it out if you don’t like it!”

Not surprisingly, that wasn’t the case. Bill’s culinary expertise sure won this writer over with his Brown Sugar Glazed Salmon Filet. The recipe was easy to follow and I have no doubt that anyone could successfully make this for themselves. The Salmon was tender and sweet while the mushrooms offered a pleasing contrast with the tang of the Balsamic vinegar. The Risotto was firm, but creamy with a hint of the parmesan.

What a treat! Try this recipe today and tantalize your own taste buds. Better yet, why not cook it up and surprise your sweet for Valentines Day. This is sure to be her (or his) favorite Valentines Day dinner yet!

How To:
Sauté shallots in EVOO over medium/high heat. Cook until tender. Add bacon and cook for a minute or two. Add Risotto and 2 cups of chicken stock (6 oz. at a time). Continue cooking, adding stock, 6 oz. at a time, until stock is absorbed. Stir often. Cook for about 30 minutes until the Risotto is firm, but not chewy.

While the Risotto is cooking, sauté Shitake mushrooms in EVOO over medium/high heat. Add a splash of chicken stock and cook for a few more minutes until tender. Add Balsamic Vinegar. Then add salt and pepper to taste. Cook until liquid is reduced and becomes thick and bubbly. Set aside.

Rub Salmon with the seasoning. Sauté in a hot pan for 3 minutes on each side. Then continue cooking in the oven at 350, for 4 minutes.

Finish off the Risotto with butter and parmesan cheese. Cook for another minute or two and then add the chopped parsley. Serve the Salmon on a bed of Risotto and top with the Shitake mushrooms and sauce. Garnish with fresh Lavender or Rosemary and Enjoy!!!


SALMON FILET Ready to eat.
About the Chef:
Bill Hassett has lived in Reedley since 1966. He has a love for gourmet food, and has trained in several well known restaurants. In 1987, Bill and his wife Sylvia opened Gourmet Garden in Reedley, which is now located in the historic Opera House. The Hassetts also own Masterpiece Catering.
If you would like Bill to host one of your events, call him at: 559.393.5147.

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