Reverse Risotto - garlic

Method

• To make Confit Garlic and Green Beans: Bring garlic and enough water to cover to a boil in saucepan.
• Remove from heat, and drain.
• Heat 1 Tbs.
• butter in skillet over medium heat.
• Add garlic, and saute 5 minutes, or until browned.
• Blanch green beans in large pot of boiling, salted water 3 minutes, or until crisp-tender.
• Drain, and plunge into ice water bath to stop cooking.
• Set aside.
• To make Mushrooms: Preheat oven to 450 degrees F. Toss mushrooms with butter and thyme.
• Spread in 2 large baking dishes.
• Roast 20 minutes, or until mushrooms are browned.
• Stir in shallot and garlic.
• To make Risotto: Place rice in saucepan, and cover with 3 inches water.
• Bring to a boil.
• Reduce heat to medium-low, and simmer 45 minutes, or until mushy.
• Drain; reserve cooking liquid.
• Puree cooked rice with 1 1/2 cups cooking water until smooth.
• Keep warm.
• Heat 1 Tbs.
• butter in large skillet over medium heat.
• Add butternut squash and parsnips, and saute 10 minutes, or until beginning to brown.
• Add thyme, pureed rice, and more cooking liquid, if necessary.
• Cook 3 to 4 minutes, or until sauce is thickened.
• Stir in remaining 2 tsp.
• butter.
• Keep warm.
• Saute blanched green beans in remaining 1 Tbs.
• butter 2 to 3 minutes, or until heated through.
• Remove from heat, and stir in Confit Garlic.
• To serve: Spoon Risotto into center of 6 plates.
• Layer mushrooms and green beans over top.
• Drizzle balsamic vinegar around Risotto, if desired.