How to convert empty peas pods into summer Resoto – Recipe rice
IBy Raymond Blander Risoto from Writer 2015 Kew on a PlateToday’s dish is Blanc at its best, which indicates its skill and provision at the highest level. I simplified the original version by making it completely from peas and Parmesan shell, not the least of which shows the flavor and colors it holds.
PEA POD Risotto
Amazing peas pods are switched, then shocked in iced water to prevent them from cooking more and preserving chlorophyll (to provide ice to make ice water, simply put a bowl of water in the refrigerator for an hour). Then it is mixed in an emerald green emerald.
Both peas and Parmesan dandruff are naturally rich in glutamate, which provide deep UMA flavors that make this rhythoto satisfactory and complex despite the use of what can be eliminated usually. Use a jugus mixer, if you have one, but it will also work with Vitamix, Thermomix or Nutribullet Burn brilliantly to create a very soft parasites. In fact, you may not even need to pass the mash through a sieve, although it is still important to check any fibers and breach if necessary.
Most Risotto recipes call for frequently moving rice to create creamy consistency. Here, however, Blanc’s effective method has adopted it by leaving it only to skip a very low heat before stirring strongly in the end to break the starch and create this generous consistency that we know and love.
Serving 4
350 g horoscope pods of the empty peasIdeal organic (saving peas for another recipe)
100g with two stemsOr spinach
2 tablespoons of virgin olive oilIn addition to the additional service
1 small white onionExactly exfoliated
1 garlic cloveExfoliate
200 g rice rice (Carlaroli or Arborio)
125 ml white wineOr 1 tablespoon of white vinegar
40G Parmesan Crown
Grated juice and enthusiasm from 1/4 organic lemon is harmless
Butter 25 g
20G Parmesan shavingsFor service
Sea salt and Black pepper
Dismantle the pods of peas and parsley in a large skillet of boiling water for only a minute, until they turn into a live green. Using a preserved spoon, go to a bowl filled with water like 350 ml and stir the mixture so that the vegetables quickly cool. Mix in a high -speed mixer for a minute, until it becomes very soft, then pass through a sieve if necessary.
Put the oil in a saucepan over a low medium heat, then add the chopped onions and anxiety with stirring, for a few minutes. Add the garlic and rice completely, cook and stir the mixture for two minutes, until the rice turns transparent. Pour in the wine and leave it to boil so that it reduces. Break in Parmesan and 500 ml of the mashed POA POA liquid, bring it over a very low heat, then drop the heat to a very low and cover it with a lid. Gently leave it on a 20 -minute low heat, and check from time to time to make sure that Risoto does not boil.
Reduce the heat, stir firmly for five minutes to help break starch and create creamy consistency, then move 200 ml of the pyas pyas fluid, lemon enthusiasm, juice and butter, and season.
It is served in shallow vessels covered with Parmesan and spray of olive oil.