Fresh Ricotta, Pink Pepper, Lemon Oil
Risotto
Ingredients:
3 tablespoons butter
2 cups hot chicken stock
1 cup fine diced onion
½ cup fine diced celery
½ cup fine diced carrot
2 -3 tablespoons sunflower seeds
1 - 1/2 cups Arborio Rice
¼ cup dry white wine
1 ½ cup fresh room temperature carrot juice
3-4 tablespoons fresh ricotta cheese
3 tablespoons Parmesan cheese grated
Salt and pepper to taste
Garnish with pink peppercorns and lemon oil
Sweat the onions, celery, and carrots in the butter, add the Arborio rice and sauté on medium heat just for about a minute or two until the rice whitens just a bit.
Add the white wine cooking until all of it is absorbed.
Begin adding the hot chicken stock just a little bit at a time allowing all the stock to absorb before adding more.
Once you have added all the chicken stock, begin adding the carrot juice in the same method until the rice looks done*.
Add the sunflower seeds, parmesan, salt and pepper, and finish with the risotto.
Spoon the risotto into portions, garnish with the pink peppers, lemon oil, and finish the plate with the cooked Veal, and your desired green.
* Please note you may not need all the liquid or you may need just a bit more than the recipe. You will be looking for a nice loose creamy consistency. The risotto will take about 30 minutes to cook out.
5 oz. free range veal medallions per person
Simply sauté the veal in olive oil, brown butter, or European style butter seasoned with salt and pepper.
Garnish with wilted spinach, micro greens, or my favorite …pea tendrils
