Risotto Rizz - Spring Peas, Herb Oil & Taleggio Cheese

Herb Oil

This herb oil recipe is a versatile condiment that adds a burst of flavor and aroma to any dish. Made with fresh herbs, extra-virgin olive oil, and a pinch of salt, it is easy to prepare and can be customized to suit your taste preferences. The herbs used in this recipe can be swapped out for any other herb you enjoy, such as rosemary, thyme, or oregano, and the oil can be used as a marinade, drizzled over roasted vegetables, or as a dipping sauce for bread. The herb oil can be stored in the refrigerator for up to 2 weeks, making it a convenient and flavorful addition to your pantry.

Preparation

Instructions

Rinse the fresh herbs under cold water and dry them well with a paper towel.

Remove the leaves from the stems and discard the stems.

Heat the oil to 175F

In a blender or food processor, combine the herbs, oil, and a pinch of salt.

Pulse the mixture until the herbs are finely chopped and the oil turns a bright green color.

Immediately chill oil in an ice bath.

Pour the herb oil into a clean glass jar with a tight-fitting lid.

Before using, strain through a coffee filter or chinois.

Drizzle the herb oil over grilled meats, vegetables, or crusty bread for added flavor and freshness.

Enjoy the delicious flavor and aroma of freshly made herb oil in your favorite dishes!

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Pea Risotto

This creamy pea risotto recipe is a delicious and comforting dish that is perfect for a cozy weeknight dinner or as a side dish for a special occasion. The combination of tender Arborio rice with the sweetness of the pea puree and the tanginess of Parmesan cheese creates a harmonious flavor profile that is both rich and satisfying. The addition of white wine and shallots adds complexity to the dish, while the careful cooking of the rice results in a perfectly textured and creamy risotto. This recipe is easy to make and can be customized with different herbs or spices to suit your taste.

Ingredients

1 cups arborio rice

1/2 cups white wine

1 cups pea puree, (fresh or frozen peas blended until smooth)

1 small shallot, Finely minced

1 tbsps olive oil

5 tbsps butter, 1 for cooking, 4 cubed small to finish.

1/2 cups parmigiano reggiano, grated

Preparation

Instructions

In a large pot, heat the broth over medium heat until it comes to a simmer. Keep it on low heat throughout the cooking process.

In a separate pot, heat the olive oil over medium heat. Add the finely chopped shallot and cook until translucent.

Add the Arborio rice to the pot and stir to coat with the oil and shallots. Cook for 2-3 minutes until the rice grains are slightly toasted.

Add the white wine to the pot and stir until the liquid is absorbed.

Begin adding the hot broth to the rice mixture, one ladleful at a time, stirring constantly until the liquid is absorbed before adding the next ladleful.

Continue adding broth and stirring until the rice is tender but still has a slight bite to it (this should take around 20-25 minutes).

Once the rice is cooked, stir in the pea puree and grated Parmesan cheese until well combined.

Season with salt and pepper to taste.

Serve hot, garnished with extra Parmesan cheese and fresh peas if desired.

Enjoy your delicious and creamy pea risotto!

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Herb Oil

Ingredients

Preparation

Pea Risotto

Ingredients

Preparation

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Risotto Rizz - Spring Peas, Herb Oil & Taleggio Cheese

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