Off the Plate: Boggy Creek Garden Risotto
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Off the Plate's Damian Mandola
wraps up his time in the Olivia
kitchen with a look at how owner and Chef James Holmes prepares his Boggy Creek Garden Risotto.
Boggy Creek Garden Risotto
Texas extra virgin olive oil
2 cups Arborio rice
White wine to cover rice
2 quarts chicken stock
5 spring onions
½ cup fava beans, hulled and blanched
½ cup snow peas, blanched
1 teaspoon lemon zest
¼ cup lemon juice
1 cup crème fraiche
1 cup butter, cubed
1 tablespoon chopped parsley
1 bulb fennel, shaved
5 stalks green garlic, shaved
Salt to taste
Toss fennel and green garlic in extra virgin olive oil, lemon and parsley. Add a pinch of salt.
Heat a large skillet with extra virgin olive oil over medium heat and add spring onions. Sauté onions until soft. Add rice and coat with oil and onions until warmed. Add wine to cover the rice and cook until wine is fully absorbed. Begin adding chicken stock ladle by ladle, stirring constantly, allowing the stock to absorb fully with each addition.
After 20 minutes, risotto should be perfectly cooked, creamy, yet still al dente.
In the last five minutes of cooking, when rice is tender and almost fully cooked, add fava beans, snow peas, lemon zest, lemon juice, crème fraiche and butter. Salt to taste.
Top risotto with fennel mix and serve immediately.