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Spectacular Views and Unparalleled Food (415) 673-6672 ext. 254


Cocktails daily from 11 a.m. · Piano Bar Tues.– Sat. from 5 p.m. Dinner Tues.– Sat. from 5:30 p.m. · Lunch Mon.– Fri. 11:30–2 Light Bar Menu Sun. 12–8:30 p.m.


RESERVATIONS: (415) 673-6672 X254 or Restaurant@MarineClub.com From Our Chef A Quick and Healthy Main Course


Create a simple but flavorful risotto using fresh spring vegetables. This will pair beautifully with your favorite spring lamb recipe, too!


SPRING RISOTTO


Vegetables 8 oz medium asparagus, trimmed and peeled


½ cup fresh peas 2 T butter 1 clove garlic, thinly sliced 6 oz morel mushrooms, sliced


Risotto 2 quarts chicken stock 4 T butter 1 T olive oil ½ cup chopped onions 1 pound Arborio rice ½ cup white wine


Blanch asparagus in boiling salted water until tender. Cool in a bowl of ice water. Drain and cut into ½-in. pieces. Add peas to boiling water and cook until tender. Cool in ice water and drain.


In a medium sauté pan, cook garlic in melted butter. Add mush- rooms, stirring frequently until soft.


Bring chicken stock to boil over high heat; reduce to a simmer.


In a heavy bottom sauce pan over medium heat, melt 2T butter with olive oil. Sauté onions until soft. Add rice and stir constantly for five minutes. Add wine and cook until almost dry. Ladle 1 cup stock into rice, stirring until almost dry. Repeat until rice is firm yet cooked through. During the final additions of stock, add vegetables and sea- son to taste. Stir in remaining butter and parmesan cheese, and serve.


22 Crossroads Spring 2012


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