Green peas and sprouts risotto

INGREDIENTS

• 60g Carnaroli rice
• 40g Green peas purée
• Salt
• Pepper
• 20g Butter
• 20ml Parmigiano Reggiano
• 100g Green peas stock
• 10pcs Affila cress
• 3pcs Snow peas
• 5pcs Nasturtium cress
• 20g Zucchini chopped
• 15g Olive Oil
• 10g Shallot

1. In a pan start to cook the shallot in 10g of butter, once cook add the Carnaroli Rice
2. Toast the Rice, once the rice is hot start to cook with stock
3. On the side blanch half of the Affila cress, chopped zucchini for 30 sec. and the snow peas for 3 min
4. Once the risotto is almost cook (up to the palate) add the green peas puree
5. At the desired cooking (around 18 min after you add the stock) remove the risotto from fire
6. Then add the blanched affila cress, the blanched zucchini, the butter and parmigiano. Mix properly
7. On the side season all the herbs and the blanched snow peas with olive oil, salt and pepper
8. Plate the risotto, and on the top pose gently all the herbs and vegetables, finish with olive oil

GREEN PEAS PUREE

• 1kg Fresh Green Peas
• 50g Shallot
• 50g Potatoes
• Salt
• Pepper
• 200ml Cooking Cream
• 30ml Olive oil

1. Peel the green peas and boil it for 7 minutes in salty water, then cold down in iced water
2. Peel anch chop the shalltot and potatoes and cook it with olive oil in one pan
3. Add in the shallot and potatoes the cooked green peas, salt and pepper and cook for 2 minutes
4. Add inside 0.5L of water and the cream and cook
5. Blend all and strain it

GREAN PEAS STOCK

• 500g Grean peas trimmings
• 1kg Frozen green peas
• 200g Onion
• 100ml Carrot
• 100g Celery
• 50g Minth

1. Put all the ingredients in one deep pot with 2L of cold water
2. Cook it gently for 3h
3. Strain it and cool it down