Page 38 - foodservice - June 2018

38
RECIPE
entrée
LORENZO DE PETRIS’ RISOTTO CON PISELLI E STRACCIATELLA
SERVES 4
RISOTTO
320 g Carnaroli rice
1 tbsp extra virgin olive oil
1 cup white wine
1 L warm ham broth
150 g pea purée
50 g peas
100 g unsalted butter
Parsley, chopped
80 g Parmigiano-Reggiano, thinly grated Pea shoots, to garnish Stracciatella di bufala, to garnish
M E T H O D Heatasaucepanonamediumheatthen add 1 tablespoon of extra virgin olive oil. Add the Carnaroli rice and a pinch of salt, stir and fry the rice for a minute or until translucent. Add the white wine and a keep stirring until the wine has been absorbed by the rice. Add a ladleful of hot, Parma ham broth. Stir constantly and wait for the rice to soak the broth up before adding the next ladleful. Continue until all the stock is used. After about 10 minutes, when the rice about half cooked, add half of the pea purée and the peas, and stir through. Allow to cook for another 8 minutes or until cooked through, stirring occasionally.
Take the saucepan off the heat and add the butter, the rest of the pea purée, Parmigiano-Reggiano, parsley, and salt and pepper to taste. Mix well and allow to rest for one minute.
To serve, divide the risotto on to four plates and top with some pea shoots and stracciatella di bufala.