Pea And Goats Cheese Risotto: Simply Gourmet скачать в хорошем качестве

Pea And Goats Cheese Risotto: Simply Gourmet

In this episode of Simply Gourmet chef Richard Harris makes a deliciously creamy pea and goats cheese risotto. This fabulous dish is perfect for a dinner party, and is sure to really impress your guests! Subscribe! http://www.youtube.com/subscription_c... Check Out Our Channel Page:    / videojugfoodanddrink   Like Us On Facebook!   / 382470928450558   Follow Us On Twitter!   / videojugfood   Watch This and Other Related films here: http://www.videojug.com/film/how-to-m... Serves: 2 Preparation Time: 20 minutes Cooking Time: 55 minutes Total Time: 1 hour 15 minutes Ingredients: 75 g butter olive oil 1 shallot, finely chopped 1 garlic clove, crushed 200 g risotto rice 150 ml dry white wine 1 1/2 ltr hot vegetable stock 150 g frozen peas 2 large handfuls of spinach 50 g parmesan cheese, grated 50 g goats cheese handful of pea shoots sea salt Step 1: Cook The Risotto Heat 25g of butter in a large, flat frying pan and add a splash of olive oil, to stop the butter from burning, then add the finely chopped shallot. Cook the onions over a medium heat for a couple of minutes and then add the crushed garlic. Pour in your risotto rice and stir around the pan. Leave the rice to cook for a few minutes until the grains have turned translucent on the outside. Step 2: Add The Liquid Pour in the dry white wine and leave to cook out until almost all of the liquid has evaporated and the alcohol has been cooked off. Keep stirring the rice around the pan the whole time. Bring your stock up to a gentle simmer and add a ladle full at a time to the pan, continuously stirring the rice. Keep working the stock into the risotto until you have about 100ml of stock left. Once the risotto has become creamy, remove the pan from the heat. Step 3: Purée The Peas And Spinach Add your peas and spinach into the remaining simmering stock and give them a stir. As soon as the spinach has begun to wilt, remove the pan from the heat and pour the contents into a blender. Blend until you are left with a vibrant green, smooth purée. Step 4: Mix In The Purée Return the risotto to the heat and pour over the puréed spinach and peas. Stir until the purée has totally mixed in with your risotto. Next add 50g of cold cubed butter and stir through the risotto until melted. Grate in the parmesan and mix through. Take the risotto off the heat and season with a pinch of sea salt. Step 5: Plate Up Spoon the risotto into your bowls and crumble over the goats cheese. Finally add a small handful of pea shoots to each dish. Serve immediately.