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Method:

  1. Method:

    • Cut the baby asparagus and save the tops for decoration
    • Start preparing the stock in a pan, and bring it to the boil. Add chopped asparagus and cook for 30 seconds. Set aside
    • Add 2/3 of the frozen green peas, mint and parsley leaves. Blitz the stock with the vegetables in a blender until smooth and then pass it through a fine colander (must be a bright green color). Keep warm and add seasoning if needed
    • In a deep pan sauté shallots with butter on a medium heat until they start to get translucent
    • Add the rice and toast until golden brown (5minutes)
    • Deglaze with white wine and reduce
    • Start cooking the rice adding the vegetable liquid little at the time and keep stirring with a spatula until rice is cooked (15 minutes)
    • Remove from the heat and add the rest of the green peas and mix. Add parmesan, 2 tbsp. of butter and the gorgonzola cheese and cover the pan with a lid. Rest for 5 minutes
    • Remove the lid, mix nicely and add a bit of stock to make sure risotto is creamy and wet
    • Plate rice in the middle of the plate
    • Garnish with few more peas, asparagus tops, ricotta salata shavings and pea shoots and few gorgonzola crumbles.
  2. Garnish:

    • Ricotta shavings
    • Parsley, fresh
    • Black pepper
    • Pea shoots
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