Ingredients
7 c Beef stock or broth
½ tsp. Saffron
3 Tbl. Extra virgin olive oil
1 Large onion, minced
1 Large shallot, minced
2 ½ c Arborio rice
¾ c Dry white wine
¾ c Fresh peas
2 ½ Tbl. Unsalted butter
¼ c Heavy cream
¾ c Parmigiano-Reggiano cheese (grated)
Salt and freshly ground black pepper

Instructions
Bring beef stock (or broth) to a low simmer. In a different heavy 3-4 quart pot, heat olive oil and saute onion and shallot until soft and translucent, about 6 minutes. Add rice and cook, stirring continuously, until it begins to turn opaque, about 2 minutes.
Add the wine and stir until evaporated. Season with saffron, salt and pepper. Begin adding hot stock in 1/2 cup increments, stirring continuously, adding stock only when previous addition is completely absorbed. Add peas with second stock addition. The risotto is done when al dente but creamy, usually 16 to 20 minutes after adding the wine. You may or may not need all of the stock. When the rice has reached the desired stage of doneness, turn off the heat and quickly stir in the butter, cream and Parmigiano-Reggiano. Check seasoning and serve immediately with Marinated and Grilled Fish featured in the spring issue of Garnish. Garnish with additional cheese if desired.

Ingredients
1 Baguette French bread
1 c Extra virgin olive oil
.33 c Chopped fresh herbs (parsley, thyme and chives)

Instructions
For Herbed Oil, combine one cup of extra virgin olive oil with 1/3 cup of chopped fresh herbs (equal parts parsley, thyme and chives).

For the Crostini Toasts, pre-heat an oven to 350 degrees. Cut 1 baguette into thin rounds (1/8-1/4 inch thick or 70-80 per baguette), place rounds flat on a cookie sheet and brush them lightly with herbed oil. Place the rounds on a cookie sheet and bake at 350 degrees until lightly golden. Cool them on the cookie sheet before serving with cheese, Caramelized Pears and Grape Compote featured in Garnish.

Ingredients
1/2 c Butter
2 c Sharp cheddar, grated
2 c Flour
1/4 tsp Baking powder
1/4 tsp Dry mustard
1/2 tsp Salt

Instructions
Cream the butter in a mixing bowl. Add the grated cheese and mix well. Add baking powder, dry mustard, salt, and enough flour to make a non-sticky dough. Roll out the dough to 3/8" thickness between two sheets of parchment paper. Invert the selected oven-safe serving dish to mark the dough size and shape. Remove the top parchment paper and cut dough as marked. Cut a center vent and crimp edges with fingertips. Keep chilled on a sheet pan until ready to bake. Once the pie filling is in the buttered dish and ready to bake, top the pie with Cheddar Crust, crimp edges and bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees for additional 30-45 minutes until heated through and crust is lightly browned.