Pea Pod Risotto with Garden Vegetables
- 14 ounces snap peas, shelled (400 g)
- 3 1/2 ounces turnip and radish tops, stalked and washed (100 g)
- 4 new pearl onions
- 1 head Red Hawk lettuce
- 8 slices peppered country pork belly
- 2 zucchini
- 8 zucchini blossoms
- 3 1/2 tablespoons light chicken stock (5 cl)
- 1 quart grapeseed oil (1 l)
- cooking olive oil
- extra-virgin olive oil
- 7 ounces Italian Arborio rice (200 g)
- 1 white onion, 2 ounces (60 g)
- 1/2 cup dry white wine (10 cl)
- 4 cups light chicken stock (90 cl)
- 2 ounces Parmigiano Reggiano, grated (60 g)
- 1 ounce beef marrow, cut into a salpicon (30 g)
- 3 1/2 tablespoons extra-virgin olive oil (5 cl)
- 6 tablespoons butter (90 g)
- 1/2 cup veal jus (10 cl)
- 2 tablespoons whipped cream (3 cl)
- fleur de sel
- 1 egg yolk
- 1 3/4 ounces rice flour (50 g)
- cold water
Step 1: Vegetables
Shell the peas and set the pods aside for the puree.
Remove the lettuce leaves, trim the stalks and wash.
Remove the outer skin from the pearl onions.
Open the zucchini blossoms, cutting the stem. Peel the zucchini with a vegetable peeler. Set aside to be cooked in tempura.
Braise the pearl onions in a covered saucepan in some olive oil. Moisten with light stock and cook. Add the peas and the lettuce leaves, and finish cooking, thickening the mixture with some extra-virgin olive oil.
Grill the slices of pork belly over coals to make them very crunchy.
Step 2: Pea Pod Puree
Cook the pea pods in a pot of boiling salt water. Shock them to keep their bright green color.
Blanch the turnip and radish tops, and drain in a colander. Puree the tops and shells together in a high-speed blender. Strain through a fine-meshed tamis and refrigerate the purée.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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