Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pea puree
Risotto
To serve
How it's done
Pea puree
Bring the vegetable stock to the boil in a small pan. Add the peas, reduce the heat, cover and cook for approx. 2 mins. Puree the peas with the cooking liquid, set aside.
Risotto
Heat the oil and butter in a pan. Add the shallot, sauté for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
To serve
Add the mascarpone, dried tomatoes, mint and reserved pea puree to the risotto, mix, plate up. Top with the burrata and mint, season with salt and drizzle with oil.
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