Pean and Creme Fraiche Risotto

Ricardo Soares

Ricardo Soares

31st January 2011

Pean and Creme Fraiche Risotto

PLACE RISOTTO BASE IN A SMALL SAUCEPAN TOGETHER WITH THE NEXT THREE INGREDIENTS, PLACE OVER A HIGH H

Ingredients

  • RECIPE TO FINISH EACHSTARTER PORTION - FOR MAIN DOUBLE PORTION SIZE
  • 1/3 cup measure RISOTTO BASE (V)
  • 40ml ( small ladle) VEGETABLE STOCK - SUFFICIENT TO COME 3/4 UP LEVEL OF RICE1/4 cup PEAS - FRESH PEAS WHEN IN SEASON or FROZEN PETIT POIS
  • TO FINISH 1 heasped tablespoon GRATED PARMESAN - FRESH
  • 1 teaspoon CHOPPED BASIL & MINT
  • 2 tablespoons PEA CREAM SAUCE
  • MILLED PEPPER AND SALT TO TASTE

Method

PLACE RISOTTO BASE IN A SMALL SAUCEPAN TOGETHER WITH THE NEXT THREE INGREDIENTS, PLACE OVER A HIGH HEAT
3-4 MINUTES TO RESOFTEN RICE.
THEN WHEN RICE HAS ONLY A SLIGHT BITE, ADD THE REMAINING INGREDIENTS, AS YOU DO THIS REMOVE PAN FROM STOVE
THIS WILL HELP MAKE THE FINISHED RISOTTO CREAMIER AND LIGHTER.
TIP - PARMESAN IS SALTY SO ALWAYS TASTE AND SEASON AFTER THE PARMESAN HAS BEEN ADDED.