Spring risotto

5 Просмотры

  • Спасибо! Поделитесь с друзьями!

    Вам не понравилось видео. Спасибо за то что поделились своим мнением!

admin
Издатель
Risotto is a one pot rice dish.
Spring risotto with spring onion, spring garlic, fava beans, lemon, and pea tendrils.

Ingredients:
1 c Arborio or carnaroli rice
2 spring garlic white part only (sub 3 cloves regular garlic)
1 spring onion white bulb only (sub shallots)
3 tbsp white wine
3-4 cups chicken stock
1 c shucked and blanched fava beans
3 tbsp mascarpone
3oz Parmesan
2 tsp Lemon zest
3 tbsp butter
Lemon oil for drizzling
Pea tendrils for garnish

Directions:
Blanch and shuck your fava beans out of their pods. Finely mince your onions and garlic. Warm up your chicken stock.

Preheat a pot or saucier over medium low heat and add 2 tbsp olive oil and a tbsp of butter. Once the butter melts and foams add your alliums. Sauté until everything is translucent, around 4 minutes. Add your rice and toast and additional 3 minutes stirring frequently. Deglaze with your wine and cook until nearly dry. Add chicken stock a few ladles at a time and stir every so often. Once the chicken stock has reduced and thickened up add another couple ladles and repeat the process until you’re happy with the cook on your rice. A traditional risotto is to the tooth and has a bit of bite to it, but it’s your rice. You’ll need at minimum 3 cups of your chicken stock for a to the tooth texture and up to 4 cups of your stock for a cooked through rice.
Add in your mascarpone, butter, and stir to combine. Grate in your cheese and lemon zest and stir once more. Mix in your fava beans and taste. Adjust your salt or cheese.
Plate up and drizzle over lemon oil, and top with pea tendrils and optionally green garlic powder.
Категория
Ризотто
Комментариев нет.

Следующее