Recipe Tip: Risotto with Mange Tout and Ricotta
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer refines his risotto with Mange tout, ricotta, asparagus, bacon and mushrooms.
- 350 grisotto rice
- 250 mlwhite wine
- 2 lvegetable stock
- 1 clove(s)garlic
- 1cinnamon stick (approx. 4cm)
- 1bay leave
- 2 handfulparmesan cheese
- 250 gMange tout
- 3 stalk(s)parsley
- 3 tablespoonolive oil
- tablespooncoconut oil
- black pepper, freshly ground
- 150 gsugar snap peas
- 100 gbacon (diced)
- 250 gasparagus (white)
- 50 gshiitake mushrooms, dried
Step 1Finely dice the onion and sauté in a pot with some coconut oil, add the rice and cook for about 2 minutes. Then deglaze with white wine.
Step 2Gradually add the stock and stir well continuously. In a stand mixer, blend the Mange tout, 300ml vegetable stock and the parsley until consistency is like a smooth purée.
Step 3Depending on the type of rice carry on for about 20 minutes.
Step 4Add the garlic, bay leaf, cinnamon stick and the pea purée to the risotto and continue to simmer. The risotto should have a nice creamy consistency at the end.
Step 5Before serving, add the parmesan cheese and olive oil, mix well and leave to rest for 10 minutes. Add a little pepper to taste.
Step 6Peel the asparagus and trim 2cm off the ends. Cut into 3cm long pieces and put aside. Place the dried mushrooms in a bowl, cover with hot water and leave to soak for 10 minutes. Remove from the water and squeeze them. Do not drain the mushroom water.
Step 7Put the bacon in a hot pan and fry for 2 minutes. Add the Mange tout, asparagus and mushrooms, cook for a further 2 to 3 minutes and add some mushroom water.
Step 8Lightly salt and leave to simmer briefly over a low heat. To serve, add the vegetables with some ricotta on the risotto.