Risotto with Mange Tout and Ricotta

Name: Risotto with Mange Tout and Ricotta
Yield: 4
Ingredients: 350 risotto rice; 1 onion; 250 ml white wine; 2 l vegetable stock; 1 Handvoll garlic; 1 cinnamon stick (approx. 4cm); 1 bay leave; 2 Handvoll parmesan cheese; 250 g Mange tout; 3 Stängel parsley; 3 EL olive oil; EL coconut oil; black pepper, freshly ground; 150 sugar snap peas; 100 bacon (diced); 250 asparagus (white); 50 shiitake mushrooms, dried; ricotta

©Constantin Fischer

Risotto with Mange Tout and Ricotta

Asparagus

Constantin Fischer refines his risotto with Mange tout, ricotta, asparagus, bacon and mushrooms.

Constantin Fischer

For the risotto:

Ingredients (4 servings)
350		risotto rice
1		onion
250	ml	white wine
2	l	vegetable stock
1	handful	garlic
1		cinnamon stick (approx. 4cm)
1		bay leave
2	handful	parmesan cheese
250	g	Mange tout
3	stalk(s)	parsley
3	tablespoon(s)	olive oil
	tablespoon(s)	coconut oil
		black pepper, freshly ground

For the vegetables:

Ingredients (4 servings)
150		sugar snap peas
100		bacon (diced)
250		asparagus (white)
50		shiitake mushrooms, dried
		ricotta

Finely 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.
Gradually 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.
Depending on the type of rice carry on for about 20 minutes.
Add 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.
Before serving, add the parmesan cheese and olive oil, mix well and leave to rest for 10 minutes. Add a little pepper to taste.
Peel 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.
Put 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.
Lightly salt and leave to simmer briefly over a low heat. To serve, add the vegetables with some ricotta on the risotto.