Tasty Tuesdays: Citrus Inspired Supper Club Menu

       I have been in a supper club for about a year and a half now, and I still get very nervous about hosting!  I want everything to be just right.  I try to start off with a central theme.  So far, I have done a Tribute to New Orleans Seafood and a Thanksgiving feast.  This month, I thought it would be nice to play on the fresh bright flavors of citrus.  I wanted dishes that had lots of color and balanced complexity in preparation and dishes that were tied together by common ingredients - spring herbs and toasted nuts. 

        I sometimes end up getting in over my head by trying to make every dish the most complex dish ever prepared.  Having learned that the anxiety surrounding that doesn't make supper club fun, I have chosen one dish (the risotto) that takes a bit more preparation than the others.  The almonds and mini tomato pies will be prepared the night before and baked off before our guests arrive.  The pie must chill overnight, so it's the perfect dessert to serve since it requires no work during the course of the meal.  I plan to have all of the ingredients sliced/chopped/minced prior to our guests arrival so that all that needs to be done is a quick toss of the greens, the orange and fennel, and the dressing before serving.  Mark is taking care of the steak - from marinating it to grilling it - he's claimed that as his project.  That leaves me free to stir and stir and stir until my risotto comes out just perfectly.  As for the drinks, I'm going to be making those ahead of time and they will be served in a pretty pitcher surrounded by sugar rimmed glasses.  In my mind, our tablescape will look something like it does in the picture above.  I like the simplicity of the whole lemons in the vase.  Easy and very sophisticated.

Menu:

Hors d'Oeuvres: Spicy Roasted Almonds w/ Rosemary; Mini Tomato Pies w/ fresh Basil

Entree: Flank Steak w/ Lemon & Basil Pesto; Lemon Risotto; Spring Greens w/ Oranges

Dessert: Frozen Strawberry Lemonade Pie

Drinks: Limoncello Champagne Cocktails

SERVES 8

4 tbsp. butter
1 scallion (white and light green parts only), 
   finely chopped
3 1⁄2 cups arborio rice
1 cup white wine
3⁄4 cup heavy cream
Finely grated zest of 3 lemons (about 1 
   tbsp.)
3⁄4 cup finely grated parmigiano-reggiano 
   (about 2 oz.)
Salt
Julienned zest of 1 lemon, for garnish

1. Bring 2 quarts of water to a boil over high heat on a back burner. Meanwhile, heat 2 tbsp. of the butter in a heavy-duty medium pot over medium heat. Add scallions and cook until softened and light golden, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3–4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute.

2. Add 1 cup of the boiling water to rice, using a ladle, and cook, stirring constantly, until water has been absorbed, 2–3 minutes. Repeat this process 5–6 more times, until rice is al dente. (You'll have water left over.) Add cream and grated lemon zest and cook, stirring constantly, for 2 minutes more. Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt. (If risotto seems too thick, add more water to adjust to desired consistency.)

3. Spoon risotto onto plates and garnish with julienned lemon zest. Serve immediately.

PS - I think I will use chicken broth instead of water.  What do you think?  Will it overpower the lemon flavor?

Also, are you in a supper club?  What's your go-to dish that you like to make when you host?