Risotto in a pea sauce with candied onion petals and Fossa cheese
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Risotto in a pea sauce with candied onion petals and Fossa cheese

Ingredients

Ingredients for the pea sauce:
1 400g. can of Valfrutta Garden Peas, picked and canned on the same day,
salt,
a pinch of bicarbonate of soda,
a ladle of vegetable broth.
Ingredients for the risotto:
350g. Carnaroli rice,
1 glass of white wine
2/3 of a Tropea onion (the white part)
vegetable broth as needed,
2 knobs of butter,
50g. of grated Parmesan cheese.
Ingredients for the onion:
1/3 of a Tropea onion (the red part)
1.5 glasses of red wine,
1 spoonful of sugar,
1 spoonful of honey,
2 spoonfuls of vinegar,
1 clove,
1 juniper berry.
Other ingredients:
Medium/mature Fossa cheese,
black pepper 

Risotto in a pea sauce with candied onion petals and Fossa cheese
Risotto in a pea sauce with candied onion petals and Fossa cheese

Difficulty

Preparation and cooking time

45-60 min

Suitable for

Vegetable lovers

Recipe for:

4 People

Vote for the recipe

Prepare this recipe with:

Garden Peas, picked and canned on the same day

Ingredients: Peas, water, sugar, salt.

Valfrutta Peas are so tender and sweet because they are picked and canned on the same day. A delicious and natural product which offers you natural freshness and the right amount of protein and fibre for a healthy and balanced diet.

Valfrutta Garden Peas are available in a 410g single can, in a 410g can three-pack and in a 360g glass jar.

Preparation:

Cut the onion into 4 pieces, keep the external red layers to cut into petals and chop up the white part. Boil the red wine in a pan with the sugar, honey, vinegar and spices. When it boils, add the onion petals and leave to cook for 5 minutes, then remove the petals from the wine so that they remain crunchy Leave on the heat to reduce the syrup until it has thickened, then remove the berry and the clove and add the cooked onion. Parboil the Valfrutta Garden Peas, picked and canned on the same day, until they are al dente (for around 15 minutes) in salted water, adding a pinch of bicarbonate of soda (so they stay green). Drain and rinse under running water; blend, adding 1 ladle of the stock. Sauté the onion in 3 spoonfuls of oil, add the rice and toast until the grains are transparent. Simmer with a glass of white wine and leave the risotto to cook, adding stock as needed. When the rice is almost cooked, add the pea sauce and garnish the rice with the butter and Parmesan cheese, leaving it fairly liquid. Cover for several minutes. Serve liquid and creamy on the plate, decorating with the onion petals and the thinly sliced Fossa cheese and a sprinkling of black pepper. 

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