Chef’s Quick Tip: Risotto

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Chef Kamal from Harlan Publick in Norwalk shows how to make risotto.

Spring Pea Risotto

1 cup Arborio rice
1 tbsp finely diced onion
1 tbsp Extra Virgin Olive Oil
¼ cup green peas
¼ cup pea puree (recipe to follow)
2 cups parmesan broth (recipe to follow)
2 tbsp butter
2 tbsp grated parmesan
salt and pepper

 
Pea Puree

1 cup green peas 
8 mint leaves
16 parsley leaves
2 tbsp. Extra Virgin Olive Oil
1 tsp Salt
Pinch cayenne pepper

 
Puree all ingredients in a food processor until smooth. Set aside.

 
Parmesan Broth

2 cups parmesan rinds (chopped)
2 cups white wine
8 cloves garlic (rough chop)
5 cups water

 
Place all ingredients into a heavy bottom pot, bring to a simmer and reduce by one third.

 
Risotto 

Heat a heavy bottom pot over medium heat, add one tablespoon of oil to a pan, then onions and a pinch of salt. Cook for 2-3 minutes until translucent.

Add rice and cook for 2 minutes, then add parmesan broth in 2 ounces at a time stirring vigorously to release the starches. When rice has absorbed all the broth reduce heat to low and add remaining ingredients, stir until combined.

Adjust seasoning to personal preference.
 

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