Chef Deanna’s recipe is spring in a bite… add your favorite spring veggies for a delicious and easy dish.
Ingredients
- 8 ounces peas
- 1 ounces dried morel mushrooms
- 2 tablespoons MTOO Milanese Gremolata Olive Oil
- 4 spring onions sliced, green and white parts separated
- 2 cloves garlic
- 2 teaspoons MTOO KEY WEST SPICE BLEND
- 1 cup arborio rice
- 2 tablespoons MTOO Grapefruit Balsamic Vinegar
- 5 cups unsalted chicken stock divided
- ½ cup grated parmesan cheese
- 2 tablespoons crème fraiche
- 1 bunch mint
Instructions
- Preheat the oven to 350
- Bring a medium pot of salted water to a boil over high heat. Blanch the peas for 1-2 minutes until bright green. Remove to a bowl of ice water to stop the cooking. Take 2 cups of the water and place in a small bowl with the dried morel mushrooms. Let the mushrooms soak for 10 minutes. Remove the peas from the ice water and slice on the diagonal into 3-4 strips, set aside. Remove the mushrooms from the water and roughly chop, set aside.
- In a dutch oven, heat the gremolata oil over medium high heat. Add the chopped mushrooms, white parts of the spring onions, and the garlic. Sauté until just fragrant, 1-2 minutes. Add the spice mixture and the arborio rice and sauté until the rice begins to turn translucent, 3-4 minutes. Deglaze the pan with the grapefruit balsamic, let it simmer until the pan is almost dry. Add 4 cups of the stock, cover and place in the preheated oven for 45 minutes until most of the liquid is absorbed.
- Remove from the oven. Stir in the remaining stock, parmesan cheese, crème fraiche, reserved snap peas, green parts of the spring onions and mint.
- Taste for seasoning and serve hot.
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