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Rhapsody’s Green Tie Ball Risotto




Source of Recipe


the web


List of Ingredients




2 oz. Arborio Rice
1oz. Onion (chopped fine)
¼ oz. Grapeseed Oil
10 oz. Mushroom Stock
3 oz. Asparagus
2 oz. Chanterelle Mushrooms
1 oz. Whole Butter
1 ½ oz. Parmesan Cheese
2 oz. Asparagus Jus (Recipe Follows)
1/16 oz. Pea Tendrils

Recipe



Bring mushroom stock to a boil. In a sauce pan, pour in the olive oil and simmer the onions slowly. Add the rice and stir with wooden spoon. Add stock little by little. Cook 12 minutes, season with salt and pepper. Add the mushrooms and asparagus and stir. Add the butter and cheese last. Season to taste with salt and pepper.

Spoon risotto into a pasta bowl, drizzle around the rice with asparagus jus. Toss peas in the asparagus jus and place in center of risotto.


Asparagus Jus:
Makes 1.5 cups

2 cups Asparagus, sliced thin
1 cup Vegetable Stock, hot
2 oz. Spinach
2 tbsp. Grapeseed Oil
Kosher Salt
Pepper

Method:
In a sauce pan, sauté asparagus for 8 minutes, add spinach and hot stock. Strain jus and vegetable. Chill down in the freezer. Puree in bar blender then strain through chinois. Season with salt and pepper.

Serves 1.