Risotto with Fresh Peas and Mint, Crunchy Prosciutto, and Almond Sauce
Indulge in the delicate flavors of this exquisite risotto featuring vibrant green peas, fragrant mint, and a delightful almond sauce. Topped with crunchy prosciutto, this dish is a symphony of textures and tastes that will leave you craving for more. Let’s dive into the recipe and discover the magic of this creamy and delicious creation.
Ingredients:
For the Green Pea Puree:
- 2.5 kg frozen green peas
- 150 g fresh garlic, chopped
- 150 g olive oil
- 20 fresh mint leaves
- 10 parsley leaves
- 120 g baby spinach
- Vegetable stock, as needed
- 200 g olive oil (for blending)
- Salt and pepper to taste
For the Mint Oil:
- 50 g mint leaves, blanched
- 350 ml olive oil
For the Rice:
- Vialone Nano rice (quantity as desired)
- Olive oil
- Spring onions, chopped
- White wine
- Vegetable stock
For the Crunchy Prosciutto:
- Sliced prosciutto
For the Almond Sauce:
- 2 liters unsweetened almond milk
- 100 g shallots, finely chopped
- 200 ml white wine
- 50 g butter
- 1 tsp corn starch
- Lemon juice, to taste
- Salt and white pepper to taste
Method:
- Prepare the Green Pea Puree:
- Blanch the green peas in salted boiling water, reserving 500 g for later use.
- In a pan, cook the remaining peas with olive oil and chopped garlic over medium heat for 10 minutes.
- Puree the cooked peas with vegetable stock, mint leaves, parsley leaves, spinach, and olive oil until smooth.
- Season with salt and pepper to taste. Set aside.
- Make the Mint Oil:
- In a blender or food processor, combine blanched mint leaves and olive oil.
- Blend on high speed for 1 minute or until the mint is fully incorporated.
- Allow the mixture to rest for 20 minutes.
- Strain the oil through a fine chinois to remove any solids. Set aside.
- Prepare the Rice:
- Precook the desired amount of Vialone Nano rice with olive oil and chopped spring onions.
- Deglaze the rice with white wine.
- Add vegetable stock, allowing the rice to absorb it gradually while stirring.
- Once the rice is cooked al dente, remove it from heat and let it cool immediately.
- Make the Crunchy Prosciutto:
- Preheat the oven to 150°C (300°F).
- Place the sliced prosciutto on a silicone mat and bake in the oven for 10 minutes.
- Allow the prosciutto to cool.
- Prepare the Almond Sauce:
- In a saucepan, cook the finely chopped shallots with butter until transparent.
- Add white wine and let it evaporate.
- Pour in the unsweetened almond milk and let it reduce by half.
- Thicken the sauce by mixing 100 g of water with 1 teaspoon of corn starch and adding it to the sauce.
- Puree the sauce, adding lemon juice to taste, and season with salt and white pepper.
- Strain the sauce to remove any lumps. Set aside.
- Assemble and Serve:
- In a serving dish, spread a layer of the cooked Vialone Nano rice.
- Spoon the green pea puree on top of the