Culinary Arts Video

Please click on the video below to view Chef Chris McGovern and Diman Culinary Arts Senior Stacey Pacheco as the appeared on Television yesterday for WPRI-FX – the "Rhode Show".

The episode was part of a "Emeril Lagasse" satellite feed and Chris was a senior at Diman when Emeril was last here cooking in our Culinary Arts kitchen – thus the Diman connection – and also a JW one as you will hear.

Pan Seared Halibut with Risotto

With Culinary Arts Instructor Chris McGovern

(FOX Providence) - We're cooking Pan Seared Halibut served with Grape Tomatoes and Italian Asparagus Risotto with Culinary Arts Instructor Chris McGovern of Diman Regional Vocational Technical High School.

Ingredients:

• 2 6 oz. Halibut portions
• Kosher salt to taste
• Freshly ground black pepper to taste
• 3 oz. chopped fresh dill
• 2 oz. extra virgin olive oil
• 5 oz. white wine
• 2 oz. butter
• 8 ea. grape tomatoes cut in halves
• 3 cloves fresh garlic

Steps:

• Preheat oven at 350 degrees.
• Heat a medium size sauté pan on medium-high heat.
• Season Halibut with salt, pepper and fresh dill.
• Pour olive oil in hot sauté pan and add Halibut.
• Cook for 3 minutes or until seared and golden brown.
• Turn over, add white wine and butter.
• Place in oven at 350 degrees for about 15 minutes.
• In another sauté pan, heat olive oil.
• Season the grape tomatoes with salt, pepper and fresh garlic.
• Add tomatoes in sauté pan and cook for 4 minutes.
• Remove from oven and serve on plate with grape tomatoes around the Halibut.

Italian Asparagus Risotto Recipe:

Ingredients:

• 1/2 lb Arborio rice
• 2 oz. butter
• 3 cloves fresh garlic, chopped
• 4 oz. white wine
• 1 lb. asparagus, par cooked
• 1 oz. butter
• 1 pt. vegetable broth
• 3 oz. light cream
• 4 oz. grated parmesan cheese

Steps:

• Bring broth to a boil in a saucepan.
• Remove from heat and reserve.
• Place butter into a deep sauté pan.
• Sauté onions until golden brown.
• Stir in rice and continue stirring for about 2 minutes or until butter is absorbed by the rice.
• Deglaze pan with white wine and let the wine evaporate for about 1 minute.
• Add 1/3 quart broth or until rice is covered.
• Cook and stir for about 8 minutes or until stock is absorbed by the rice.
• Continue to add more broth in ½ cup increments and continue to stir.
• When all of the broth is utilized, add asparagus, butter and parmesan cheese to rice mixture and simmer until mixture is creamy and bubbly. (4 minutes)