Risotto aux pousses de pois et au citron

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Risotto aux pousses de pois et au citron

14 sept., 03:46 p.m.

Kitchen Magic with Miele & Roger Mooking.

Take your culinary experience to the next level with innovative recipes by Canadian renowned chef, musician and TV host - Roger Mooking.

Known for his ability to blend various cultural influences to craft mouthwatering dishes, Roger takes us on a culinary journey using his very own Miele appliances. Enjoy this simple fan favourite that is a delicious accompaniment to any meal.

Ingredients:

2 Tbsp Unsalted Butter
2 Tbsp Olive Oil
1 cup finely diced Vidalia Onion
2 cup Arborio Rice
½ cup sparkling Rose or White Wine
6 cup simmering Chicken Stock
1 Tbsp Lemon Juice
3 cup roughly chopped pea shoots
Finely grated Parmigiano Reggiano for garnish
Extra Virgin Olive Oil for garnish

Preparation:

Heat a large pot over medium heat, then add butter and oil.
Once the butter and oil are melted, add onions to the pot.
Season the onions with a pinch of salt and sweat them until they are softened and translucent, which takes roughly 5 minutes.
Add arborio rice to the pot and mix it with the onions.
Pour in the wine and mix.
Once the wine is almost completely evaporated, start adding hot stock one cup at a time.
Stir frequently and do not walk away from the pot; the risotto needs attentive and slow cooking.
Continue adding stock one cup at a time until all the liquid is used up and the rice is still soft and creamy.
Stir in lemon and pea shoots, then portion the risotto into 4 separate plates.
Garnish each plate generously with parmesan and drizzle with extra virgin olive oil.