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1
To make Confit Garlic and Green Beans: Bring garlic and enough water to cover to a boil in saucepan.
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2
Remove from heat, and drain.
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3
Heat 1 Tbs.
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butter in skillet over medium heat.
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Add garlic, and saute 5 minutes, or until browned.
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6
Blanch green beans in large pot of boiling, salted water 3 minutes, or until crisp-tender.
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7
Drain, and plunge into ice water bath to stop cooking.
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Set aside.
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9
To make Mushrooms: Preheat oven to 450 degrees F. Toss mushrooms with butter and thyme.
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Spread in 2 large baking dishes.
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Roast 20 minutes, or until mushrooms are browned.
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Stir in shallot and garlic.
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13
To make Risotto: Place rice in saucepan, and cover with 3 inches water.
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14
Bring to a boil.
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Reduce heat to medium-low, and simmer 45 minutes, or until mushy.
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16
Drain; reserve cooking liquid.
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17
Puree cooked rice with 1 1/2 cups cooking water until smooth.
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Keep warm.
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19
Heat 1 Tbs.
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butter in large skillet over medium heat.
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21
Add butternut squash and parsnips, and saute 10 minutes, or until beginning to brown.
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22
Add thyme, pureed rice, and more cooking liquid, if necessary.
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Cook 3 to 4 minutes, or until sauce is thickened.
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Stir in remaining 2 tsp.
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butter.
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26
Keep warm.
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27
Saute blanched green beans in remaining 1 Tbs.
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butter 2 to 3 minutes, or until heated through.
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29
Remove from heat, and stir in Confit Garlic.
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30
To serve: Spoon Risotto into center of 6 plates.
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31
Layer mushrooms and green beans over top.
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32
Drizzle balsamic vinegar around Risotto, if desired.
