Jamie's Wine Bar and Restaurant

Chef Michael Rogers
424 E. Zaragossa St. Pensacola, FL 850-434-2911

Fennel and Saffron Risotto with pan-seared Grouper,
Truffle and Wild Mushroom Risotto with Veal,
Black Mission Fig Risotto with Chicken


Fennel and Saffron Risotto
with pan-seared Grouper

  • 1 cup arborio rice
  • 2 cups fish stock
  • 2 Tbsp. olive oil
  • 1 Tbsp. shallots
  • Pinch of saffron
  • 1/2 bulb chopped fennel
  • 1/4 cup white wine
  • 1 Tbsp. butter
  • Salt and white pepper to taste
  • 1 Tbsp. freshly chopped basil

In a saucepan, heat oil over medium high gas flame. Add shallots and saute until translucent. Add rice and stir until oil coats rice. Add saffron and stir in thoroughly. Add fish stock and fennel and reduce heat to a simmer, stirring occasionally to prevent scorching. When almost all liquid is absorbed, add basil, butter, salt and white pepper and stir constantly. This risotto should become very creamy. Before removing from heat, check seasonings. To serve, spoon onto plate and serve with pan-seared grouper or your favorite fish.

Serves 4

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Truffle and Wild Mushroom Risotto
with Veal

  • 1 cup arborio rice
  • 2 cups veal stock
  • 1 Tbsp. minced shallots
  • 2 Tbsp. olive oil
  • 1/4 cup Cabernet wine
  • 1/2 tsp. chopped truffles
  • 2 oz. chopped Mountain Hedge mushrooms
  • Salt and white pepper to taste
  • 1 Tbsp. fresh thyme, chopped (no stems)
  • 1 Tbsp. grated Parmesan cheese
  • 2 oz. butter

In a saucepan over medium high gas flame, heat olive oil. Add shallots and carmelize. Add aborrio rice and mushrooms and stir until oil has coated rice. Continue cooking rice until thoroughly heated. Deglaze with red wine and stir until liquid has been almost absorbed. Add veal stock and truffles and reduce heat to low. Add liquid to cook out slowly, stirring occasionally to prevent scorching. When liquid is almost absorbed, add butter and thyme and stir vigorously until butter is incorporated. Season with salt and white pepper to taste and add parmesan cheese. Continue stirring. Spoon onto plate and serve with veal or your favorite meat and a rich glace.

Serves 4

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Black Mission Fig Risotto
with Chicken

  • 1 cup arborio rice
  • 2 cups chicken stock
  • 1 Tbsp. minced shallots
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped dried figs, reconstituted with cider
  • 1/4 cup white wine
  • 2 oz. butter
  • 1 Tbsp. grated Montrochet cheese
  • Salt and white pepper to taste
  • 1/2 Tbsp. chopped tarragon

In saucepan, heat olive oil over medium high gas flame. Add shallots and cook until translucent. Add rice and stir until rice is coated with oil. Deglaze pan with wine and cook until almost all liquid is absorbed. Add chicken stock and reduce heat to simmer, stirring occasionally to prevent scorching. When half of the liquid is absorbed, add the figs and continue to simmer. When almost all the liquid is absorbed, add tarragon and butter and stir constantly to incorporate. Add Moncherot cheese and season to taste. Spoon onto plate and serve with your favorite chicken dish.

Serves 4

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