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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
2 T. olive oil
¼ t. minced garlic
1 T. small-dice onion
¼ cup Arborio rice
¼ cup white wine
1¹/8 cups chicken stock, divided
2 cups English peas, blanched, divided
2 T. grated pecorino
½ t. white truffle oil
Salt and pepper, as needed
Method: Heat oil in saucepan; sweat garlic and onion. Add rice; stir in hot oil to coat and gently toast. Add wine; reduce. Add ¹/3 cup chicken stock; stir. When absorbed, add another ¹/3 cup stock. Repeat with last ¹/3 cup stock. In blender, purée 1 cup peas with remaining chicken stock; reserve. When rice is cooked to desired doneness, finish with pecorino, truffle oil, remaining peas and pea purée. Season with salt and pepper.
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