We are almost done with our rice and legume section, and the students are loving it! We have made several types of pilaf rice, steamed and boiled rice, and risotto and have started working with legumes.

One of my favorite things to see happen in class is to turn my students’ ideas about food around. They were fairly familiar with rice, but when we made hummus for the first time there was a lot of resistance to even try it. I always ask that they try everything then decide if they like it or not. One taste of the hummus and pita chips and they were won over.

This week we will be taking on our biggest challenge yet. We will be making truffled lobster risotto for 400 people at the Carnevale fundraiser for the TVCCA Meals on Wheels Program. Join us on Saturday at 5:30 p.m. at the Port ‘N’ Starboard at Ocean Beach in New London. I hope to see you there!

TRUFFLED LOBSTER RISOTTO

Serves 4

2 tablespoons butter

1 medium onion, cut into small dice (approximately ¼ inch )

2 cups Arborio rice

1 tablespoon black truffle sea salt

½ cup white wine

7 cups chicken stock, hot

4 tablespoons (1/2 stick) butter, or more if you like

1 teaspoon truffle oil, or more if desired

1 cup freshly grated Parmesan cheese, plus more for sprinkling

2 cups lobster meat cut into bite-size pieces

Black truffle sea salt to taste

Freshly ground black pepper to taste

In a 12- to 14-inch skillet, heat the butter over medium heat. Add the onion and cook until translucent but not browned, 5 to 7 minutes. Once the onions are translucent add the rice and stir with a spoon until toasted and opaque, 3 to 4 minutes. Add the wine and black truffle sea salt to the rice, ensuring that it is all cooked off before you add any stock. Add 6 ounces of the chicken stock and cook, stirring, until it is absorbed. Continue adding the 6 ounces at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 to 20 minutes. Remove from heat and stir in the butter, cheese and lobster until well mixed and lobster is warmed through. Season to taste with black truffle sea salt and pepper. Portion risotto into four warmed serving plates and serve.

Note: You may not need all of the stock

HUMMUS WITH PITA CHIPS

1 15-ounce can garbanzo beans drained, liquid reserved

1 tablespoon lemon juice

1 tablespoon olive oil

1 clove garlic, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon salt

¼ teaspoon sesame oil, or to taste

For presentation:

Paprika to taste

2 tablespoons olive oil

Place the garbanzo beans, lemon juice, olive oil, garlic, cumin, salt and sesame oil into a food processor and blend until it has a smooth consistency. You may need to add some of the reserved bean liquid to get it really smooth. Place in a small bowl and garnish with paprika and oil. Serve.

For the pita chips:

2 pitas cut into 8 pieces each

2 tablespoons olive oil

Place pita chips onto a sheet pan and drizzle with oil. Place them into a 400-degree preheated oven until slightly crisp. Place on a dish with some of the hummus.

“From the Whaler Cafe” offers recipes used in the culinary arts program at New London High School. Chef instructor Thomas Johnson took over the culinary arts program this year and will offer monthly highlights from his students’ coursework. He welcomes your questions atJohnsonT@newlondon.org.