- 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
Pean and Creme Fraiche Risotto
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
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.
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