Festive Fall Dish from The Hollow Bistro & Brew

Chef Luigi and Katie from The Hollow Bistro & Brew in Clarence brought delicious seasonal flavors to the Winging It kitchen! Chef Luigi prepared a pan seared salmon dish with a black bean and corn risotto. Check out the recipe below! Katie prepared a refreshing fall cocktail to go alongside! Visit The Hollow Bistro at 10641 Main St in Clarence.


-2 pounds of arborio rice

-1/3 cup of white minced onion

– 3 minced garlic cloves

– 5 ounces of dry white wine

– 30 ounces of chicken stock

– 1 cup of olive oil

– 7 ounces of fresh salmon

– 2 cans of black beans

– 2 heads of corn

– small bunch of chopped parsley

– 1 freshly squeezed lime

– 1 green and red bell pepper, minced



– In a large mixing bowl combine black beans, corn, 1 clove of minced garlic, the bell peppers, lime juice and 1 ounce of extra virgin olive oil. Mix and chill in the refrigerator until you are ready to top salmon

– Bring chicken stock to a boil, then in a large sautee pan slow heat olive oil

Add onion to oil and sauté for 1 minute, add rest of garlic sauté for another minute, add arborio rice

– Continue to saute for 5 minutes, then add white wine and cook for one minute

-Divide chicken stock into 4 portions and slowly add each portion at a time until risotto is tender

-Season salmon with salt and pepper then pan sear in olive oil, fish in oven set at 375 degrees

-Once the salmon is cooked to desired temperature place finished risotto on plate

-Place the pan seared salmon over the top of the risotto

-Top salmon with chilled salsa mixture



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