Food & Drink Sunflower Seed Risotto Serves 6 In a pressure cooker, add oil. Add pancetta. Cook until pancetta is crisp, stirring constantly. Transfer pancetta and fat to a bowl. Deglaze pot with white wine. Simmer until wine reduced by half. Add onion and cook over moderate heat until softened, 3 minutes. Fold kale into the mixture. Add the sunflower seeds and cook, stirring, 4 minutes. Add the stock. Season mixture with pepper. Cover and bring the cooker up to pressure. Maintain pressure over low heat for 7 minutes. Set the cooker in the sink and run cold water over the lid to cool and depressurize it; remove the lid once it can be released without force. Drain the cooking liquid into a cup. Transfer 1/2 cup of the seeds to a food processor or blender, along with the 1 cup of reserved cooking liquid and puree until creamy. Transfer the whole seed mixture from pressure cooker into a skillet. Add the pancetta. Add the sunflower seed puree and cook over moderate heat, stirring constantly, until the seeds are coated with a creamy sauce, about 2 minutes. Fold in cheese. Spoon the risotto into one large serving dish and garnish with your choice of barbecued protein. Suggested wine: Barrel-fermented Chardonnay Extra-virgin olive oil 6 1/2 ounces pancetta, diced 1/2 cup dry white wine 1 small sweet onion, minced 1 cup torn fresh kale 1 pound shelled raw sunflower seeds (4 cups) 1 quart of low-sodium or homemade chicken stock Freshly ground pepper to taste 1/4 cup freshly grated ParmigianoReggiano cheese CSANews | FALL 2017 | 47
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