YIELD: 12

FOR RISOTTO:
8 oz. applewood-smoked bacon
10 oz. onion, diced
4 oz. butter
2 cups risotto
8 oz. white wine
6 cups chicken stock
1 cup orzo
1 tsp. olive oil
1 cup chicken stock
1 cup heavy cream
1 cup chicken stock
2 cups Tillamook Cheddar, shredded
½ tsp. fresh thyme, chopped
1 tsp. fresh parsley, chopped

FOR VINAIGRETTE:
2 cups yellow cherry tomatoes
2 cups red cherry tomatoes
4 oz. olive oil
2 oz. red wine vinegar
1 red onion, chopped
salt, to taste
pepper, to taste
2 heads frisée

FOR SALMON:
12 4 oz. portions, salmon
salt, to taste
pepper, to taste
2 Tbsps. olive oil
1 Tbsp. clarified butter

1. In heavy bottom pot, add bacon and brown, then caramelize onions. Add the butter and risotto and brown. Deglaze with white wine and reduce until almost evaporated.

2. Add enough chicken stock to cover risotto. Reduce until liquid is evaporated. Repeat this process until risotto is al dente. Remove from fire and cool on sheet tray in refrigerator.

3. In sauce pot cook 1 cup of orzo in 1 cup chicken stock. When al dente, place on tray, oil lightly and refrigerate.

4. Prepare heirloom tomato salad and vinaigrette. Cut cherry tomatoes in half. In bowl add oil and red wine vinegar, red onion, salt and pepper to tomatoes.

5. Season salmon with salt and pepper. In sauté pan, add oil and butter and brown on both sides. Finish in oven to desired doneness.

6. Heat risotto and orzo in heavy bottom pot with heavy cream and remaining 1 cup of chicken stock. When mixture comes to a boil add shredded Tillamook Cheddar and fresh herbs.

7. To plate: Place 4 oz. of Cheddar “orzatto” in bottom of bowl. Place salmon over “orzatto.” Spoon 2 oz. of heirloom tomato salad over salmon. Garnish with frisée, then spoon teaspoon of vinaigrette over salmon and serve.

Recipe: Chef Stephen Bello, CEC, CCA, AAC, South Nassau Communities Hospital on Long Island, NY