YORK, Pa. — Olivia's is working with late-summer ingredients to squeeze out the last of August's seasonal flavors.
Grilled salmon is served over toasted Walnut and Wild Mushroom Risotto along with steamed broccoli. Everything then gets topped with a fresh Honey Peach Chutney.
A Peachy Whip Spritz cocktail is light and fruity to help wave goodbye to warm afternoons.
Meal
Mushroom Walnut Risotto
Ingredients
1/2 cup, shallots, diced
2 cups, wild mushrooms, chopped
2 tablespoons, sun-dried tomatoes, diced
2 tablespoons, garlic butter
2 cups, chicken stock
1/2 cup, white wine
1 cup, walnuts, crushed
1/2 cup, Asiago cheese
1 cup, heavy cream
1 1/2 cups, Arborio rice (risotto)
Directions
In a pan placed on high heat, toast the walnuts with the garlic butter for approximately 4 - 5 minutes. Add the rice. Cook the walnuts and rice for approximately 2 minutes, and then add the mushrooms and sun-dried tomatoes, cooking for an additional 2 minutes. Deglaze the pan with the white wine. Add the chicken stock, bring it to a boil, and cook everything for approximately 3 minutes. Add the cream, and bring the pan back to a boil. Turn the fire off and add the Asiago cheese. Cover the pan with a lid and let it sit for approximately 8 - 10 minutes. Remove the lid and stir the contents. The rice should be tender, and the risotto dish should be creamy but not runny.
Honey Peach Chutney
Ingredients
3 cups, fresh peaches, chopped (skin may be on or off)
2 tablespoons, fresh tarragon, chopped
2 shots, amaretto
1/2 cup, honey
1/2 cup, peach nectar
1 tablespoon, brown sugar
Directions
Bring the nectar, amaretto, honey and brown sugar to a boil. Turn off the heat. Add the peaches and tarragon. Let everything sit for approximately 5 minutes.
Cocktail
Peachy Whip Spritz
Ingredients
Shanky’s Whip Irish Whiskey
99 Peaches
Peach nectar
Fresh peaches
Fresh mint
Cane sugar
Club soda
Directions
In a glass, muddle the fresh peaches and mint along with a splash of 99 Peaches, a splash of nectar and a sprinkle of cane sugar. Add ice and the whiskey. Shake the drink, then top it off with club soda. Garnish the cocktail with a fresh peach wedge and mint leaf.
