SARA JENKINS RECIPES

Steps:

• In a stockpot, combine the water, wine, garlic, carrot, celery, parsley, onion and thyme and bring to a boil. Reduce the heat to moderately low, add the capon, breast side up, and return to a gentle boil. Simmer the capon until just cooked through but still moist, about 45 minutes. Carefully remove the capon from the pot and let cool slightly, then refrigerate until chilled, about 1 hour. Strain the broth and store it in the refrigerator or freezer for another use.
• Preheat the oven to 350°. Spread the pine nuts in a small baking dish and bake for about 3 minutes, shaking the pan occasionally, or until lightly toasted. Let cool. Using your fingers, pull the capon meat into 2-inch pieces; discard the skin and bones. In a large bowl, toss the shredded capon with the pine nuts, scallions, raisins, chives and tarragon. Add the olive oil and vinegar, season with salt and pepper and toss the ingredients to combine. Mound the capon salad on plates and serve.

Steps:

• In a medium saucepan, bring the chicken stock to a boil over moderately high heat. Lower the heat to keep the stock at a bare simmer.
• Meanwhile, in a large, heavy saucepan, melt 4 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat until softened, about 4 minutes. Raise the heat to high, add the corn and cook, stirring frequently, until lightly browned, about 12 minutes. Add the rice and stir until the grains are thoroughly coated with fat, 1 to 2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.
• Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more; the risotto is done when the rice is just tender and the sauce is creamy, about 22 minutes. Stir in the Parmigiano-Reggiano, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve at once.