Chapman House chef parepares skate with corn and chanterelle risotto

Executive Chef Chris Cason of Chapman House, a Detroit native, stopped by the FOX 2 studio to prepare skate with corn and chanterelle risotto.

After four years of redevelopment, historic Chapman House opened in Rochester this past weekend.

Built in 1916, the 5,000 square-foot home has a menu that features cuisine with local ingredients prepared with French culinary techniques.

Menu highlights include gluten-free hamachi crudo, semolina gnocchi, crispy-skin trout, and much more.

The menu is written each day based on market availability.

5 oz pieces of skate wing
1/4 cup minced shallot
1/4 cup leek, minced
1 tablespoon minced mushroom
2 cups Arborio rice
1 tablespoon unsalted butter
2 cups dry white wine
1 quart hot chicken stock
1/4 cup chives
1/2 cup corn, fresh kernels
1/2 cup sautéed and cooled chanterelle mushrooms
1/2 cup grated parmesan
2 tablespoons unsalted butter

1. In a heavy bottomed 4 quart pot, melt butter and sweat mushroom, leeks and shallot until fragrant.
2. Add rice and continue to sweat until rice begins to give off a nutty aroma.
3. Add wine. Reduce wine while stirring rice with a wooden spoon until absorbed.
4. Once wine is almost completely absorbed, add 2 cups of chicken stock. Continue stir and cook rice until first measure of stock is absorbed. Add the last 2 cups of stock and continue cooking until almost completely absorb and rice is just beginning to become tender.
5. Add fresh corn, chanterelles, parmesan, butter and chives and cook until rice is just barely tender. Adjust consistency with stock. Adjust seasoning with salt and white pepper.
6. Finished rice should be creamy with individual grains intact and should run slightly on the plate.

Shallot Jus

3 cups beef demi-glace
3 cups red wine
2 tablespoon minced shallots
1 tablespoon crushed black peppercorns
3 sprigs of thyme
1 fresh bay leaf
1 teaspoon red wine vinegar
Pinch of kosher salt
Unsalted butter as needed

1. In a medium sauce pot, combine demi, wine, shallots, peppercorns, thyme, and bay leaf and bring to a slow simmer.
2. Reduce by approximately half or until lightly syrupy. Whisk in vinegar and adjust seasoning with kosher salt.
3. Mount with butter upon reheating.