CHEVRE STUFFED PORTOBELLA MUSHROOMS

1. Remove the stems from the mushrooms. Using a mushroom brush or soft terry cloth, brush away any debris from the mushroom caps.
2. Brush the mushroom caps inside and outside with a small amount of olive oil and balsamic vinegar that have been whisked together.
3. Combine the ricotta, feta and milk, mixing well by hand or with a food processor, until light and smooth.
4. Add the salt, parsley and chives.
5. In a separate bowl, combine the bread crumbs and nuts. Drizzle the melted butter over them and mix well to coat evenly.
6. Spread equal portions of the cheese mixture into the mushroom caps. Sprinkle a generous amount of the bread crumb mixture over the top to coat well.
7. Bake at 375 degrees for 15 minutes.
8. Serve on a bed of greens, plain or tossed first in a vinaigrette of your choice.

RISOTTO CAKES WITH CASHEWS

1. Bring the broth to a boil and add the rice, stirring often, cook until the rice is done.
2. Add the cheese and salt, stir and set aside.
3. SautÈ the green onions for about 2-3 minutes in 1 Tb. of butter over medium heat until tender.
4. Add the rice mixture and cashews to the pan and stir well.
5. In a sautÈ pan over medium-high heat, melt the 1/2 Tb. butter and coat the bottom of the pan evenly.
6. With clean hands, form patties of about 2 Tb. of the mixture. Place in the sautÈ pan and cook until golden on both sides.

Serve immediately. Can be served with paper thin slices of apple and mint leaves.

Ingredients:

- 2 cups vegetable broth
- 3/4 cup Arborio rice, cooked until done
- 2/3 cup grated Grana Pedano cheese
- 1/2 teaspoon salt
- 3 green onions, finely sliced half way up the green portion
- 1 Tb. butter
- 1/4 cup cashews, finely chopped
- 1/2 Tb. butter for the pan

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