Tuesday, June 18 2013, 10:07 AM MDT
English Pea Risotto
As Aired on May 30, 2013
Recipe Courtesy of Ryker Brown, Sundance Resort
1 Cup Arborio Rice
½ Yellow Onion, diced
½ Cup White wine
2 Cups Vegetable Stock
2 Cup English Peas, shelled
2 oz Pea Tendrils
2 ea Radish, shaved and soaked
¼ Cup Parmesan Cheese, Grated
Carrot Peels, garnish
2 oz Beets, peeled and shaved
1.) In a large sauté pan, heat 1 Tablespoon Grapeseed oil. Add Rice and lightly toast. No color. Add Onion and cook for 1 minute.
2.) Deglaze with wine and cook down. Add a ladle of vegetable stock at a time until the rice has absorbed all the liquid. Repeat this step until rice is almost cooked.
3.) Add English pea puree and whole peas. Fold in and remove from heat. Add cheese. Check seasoning. It will need Salt and pepper.
For English pea puree
1.) Lightly blanch 1 cup English peas and add to blender.
2.) Puree with the juice of lemon and a small amount of the blanching liquid until smooth.
3.) Serve in bowl and garnish with vegetables.
(Copyright 2013 Sinclair Broadcasting Group.)