spring risotto Recipe
pea purée, marscapone, spring vegetables, charred leeks, whipped herb ricotta, crispy guanciale
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Ingredients
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Risotto Base
Spring Vegetables
Pea Purée
Whipped Herb Ricotta
Crispy Guanciale
Finishing Touches
Method
Risotto Preparation
Cook the Guanciale
In a skillet, cook the guanciale over medium heat until crispy. Remove and set aside on paper towels.
Toast the Rice
Add Arborio rice to the pot and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted.
Add Wine and Broth
Pour in the white wine and cook until mostly evaporated. Gradually add warm vegetable broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
Finish with Mascarpone
Remove from heat and stir in mascarpone cheese, season with salt and pepper to taste.
Pea Purée and Herb Ricotta
Make the Pea Purée
In a blender, combine the peas, lemon juice, salt, and olive oil. Blend until smooth and creamy. Adjust seasoning if necessary.
Whip the Herb Ricotta
In a bowl, mix ricotta cheese with chopped herbs, salt, and pepper until smooth and fluffy.
Assembly
Plate the Risotto
Spoon the risotto onto plates. Drizzle with pea purée and dollop with whipped herb ricotta.
Garnish
Top with charred leeks, crispy guanciale, and fresh herbs. Serve immediately.
