for 4 people

Pea puree

1 dl	Fine Food Bouillon de légumes
200 g	frozen peas, defrosted

Risotto

1 tbsp	olive oil
1 tbsp	Fine Food Beurre à la Fleur de Sel de Guérande
1	shallot, finely chopped
300 g	risotto rice
2 dl	Fine Food Valais AOC Petite Arvine Coeur de Baron
7 dl	Fine Food Bouillon de légumes, hot

To serve

100 g	mascarpone
50 g	Fine Food Pomodori secchi, cut into strips
2 sprig	peppermint, finely chopped
200 g	Fine Food Burrata piccola
2 sprig	peppermint, leaves torn off
a little	sea salt
2 tbsp	Fine Food Olio di nocciola

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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