Recipe
Asparagus and pea Risotto, Smoked Pearls and Bottarga
Ingredients
- 50g butter
- 1 large brown onion, finely diced
- 1 clove garlic, finely diced
- 100 ml white wine
- 100g arborio rice
- 1 litre vegetable stock – warmed
- 60 g frozen baby peas
- 1 bunch asparagus – fine sliced
- 150g cream fraiche
- Fine chopped dill and chives
- sea salt and pepper
- Smoked Salmon Pearls
- Bottarga
Instructions
Assembly
Melt the butter in a heavy based saucepan over medium heat. Add the onion and garlic, gently cook until translucent (5min). Add the wine and cook for a further 5 minutes, until evaporated by half. Add the rice, and gently cook until it becomes translucent.
Ladle over approximately 200 ml of the stock and stir well. Repeat this process and reduce heat to medium-low and continue to cook until all the stock has been reduced completely. Continue to cook the risotto with this method until the rice is almost cooked.
When almost cooked, fold through the peas, asparagus, herbs and cream fraiche. Season with juice and zest of the lemon, sea salt flakes and grindings of black pepper.
Serve with microplaned bottarga, and an extra dollop of cream fraiche
Finish with scatterings of Yarra Valley Smoked Pearls, and a splash of EVOO