Green herbed rissotto with carrot puree

Green herbed rissotto with carrot puree

April 2014 -  Risotto au Vert

Korey Sims, Chef de Cuisine Penrose Room
Serves: 4 

 Ingredients for the Risotto:

½ lb. carnaroli rice

2 tablespoons butter

1 cup white wine

1 shallot diced small

½ gallon chicken stock (heated to a simmer)

Method

Heat the butter over medium temperature in a wide shallow pan until melted and add the shallots.

Cook the shallots until they are translucent and aromatic, but not browned.

Add the rice and toast for two minutes, shaking the pan to ensure even heat distribution.

Deglaze the pan with white wine and reduce until 80% of the wine is evaporated.

Slowly begin incorporating the chicken stock 1 cup at a time.

Stir the stock into the rice with a wooden spoon, but do not continuously stir.

The rice should be at a slow simmer and nothing should be sticking to the sides of the pan.

Slowly shake the pan as the rice cooks to ensure the rice is cooking evenly.

Add more stock 1 cup at a time until the rice is al dente.

Cool and reserve for later use.

Ingredients for the Herb Puree:

2 oz basil

2 oz chives

4 oz parsley

2 cups spinach

2 oz tarragon

2 oz olive oil

Method:

Bring a pot of water to boil and season with 2 ounces of salt per ½ gallon of water.

 Pick herbs clean of any stems and blanch them in the boiling water.

Ensure that the pot is large enough to add all of the herbs without bringing the water under a boil.

Cook for 2 minutes and place herbs directly in an ice bath.

Once cooled, chop herbs and place them in a blender.

Add olive oil,  and 2 tablespoons of water, then blend until smooth.

 Season to taste with salt and pepper.

Ingredients for the Carrot Puree:

2 medium size carrots peeled

2 cups water

½ cup butter browned