Fragrant rice is topped with prosciutto and goat cheese in this artfully arranged dish. Bruschetta, roasted tomato and fennel finish the dish nicely.
1 1⁄3 cups onion, julienned
2 tbsp. olive oil
1 1⁄4 cups fennel, julienned
1⁄4 cup garlic, minced
2 3⁄4 cups canned diced tomatoes, drained
1 1⁄4 cups sun-dried tomatoes in oil, drained, julienned
3 cups white wine
5 lb. rice, cooked
1 3⁄4 cups black olives, sliced
2 cups fresh basil, julienned
1 cup pine nuts, toasted
1 cup prosciutto, julienned
2⁄3 cup goat cheese, crumbled
Fresh basil, as needed
24 slices garlic bruschetta
24 tomato slices, oven-roasted
12 pieces grilled fennel with tops
1. In a large skillet over high heat, sauté onions in oil until tender. Add fennel and garlic and sauté another minute. Add canned and sun-dried tomatoes and heat through.
2. Add wine to pan and reduce by 3⁄4.
3. Stir in rice and olives and heat through. Stir in basil and pine nuts, and remove from heat. Season to taste.
4. Per serving: Arrange 12⁄3 cups rice mixture on a plate. Top with prosciutto, goat cheese and basil. Garnish with bruschetta, roasted tomato slices and fennel. Serve.