Mainland Parmesan Broth & Seared Snapper

Ingredients

1	halved	Head of garlic
1	gr	Onion, rough dice
		Olive oil, enough to sauté garlic and onion
10	sprigs	Thyme
10	sprigs	Parsley stalks
1		Bay leaf
2	es	Black peppercorns
250	gr	Dry white wine
500	gr	Mainland Parmesan,  rough diced
2	L	Vegetable stock

Orzo & spinach risotto:

2	cups	Vegetable stock
250	ml	Anchor Blue Top Milk
250	ml	Orzo pasta
250	ml	Parmesan cheese, grated on microplane
120	gr	Baby spinach, roughly chopped
1/2	tsp	Salt or to taste
1/2	tsp	Pepper or to taste

Charred leek fondue:

2	ea	Leeks
3	ea	Egg yolks
100	gr	Mainland unsalted butter  large egg
100	ml	Anchor Fresh Cream
		Flaky sea salt and fresh cracked pepper to taste

Method

1. Sautee garlic and onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and black peppercorns.
   
2. Once the garlic is sweated down,  Add white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half.
3. Add Parmesan and vegetable stock.
4. Simmer until it has reduced by half, about 2 hours. (stirring intermittently —the rinds will stick to the bottom of the pot if you are not careful)
5. Strain and serve or cool for later.

Orzo & spinach risotto:

1. Combine the vegetable stock and milk in a medium saucepan and bring to a boil.
   
2. Add the orzo and cook for 8-10 minutes, stirring occasionally.
3. Reduce the heat to medium-low and add the Parmesan and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
4. Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat.
5. Serve.

Charred leek fondue:

1. Place a heavy-based medium-sized saucepan on a medium heat, add butter and finely sliced leek
2. Turn up the heat to high until the leek slices are slightly charred on the edges
3. Add cream and turn down the heat to medium
4. Reduce cream by half
5. Remove from the heat and add egg yolks
6. Season to taste and cool immediately
   
7. To serve: quenelle at room temperature and use to garnish