INGREDIENTS

INSTRUCTIONS

Red Pepper 125 g Alborio Rissotto Rice 75 g Parmesan Cheese  (grated) 1
Large Bunch of Fresh Basil 100 ml Olive Oil  (approximately) 500 ml
Vegetable Stock (approximately) 50 ml Double  Cream (approximately) 1
clove Garlic 1 Shallot (chopped) 1 Large  Bunch of Fresh Coriander
(chopped) Seasoning Basil Oil: 1 Large bunch  of basil 100 ml Good
olive oil Seasoning  Risotto  Pan sear and bake (roast) pepper until
tender approximately 25  minutes. Chop shallot and garlic and sweat off
in a saut pan in a  little vegetable stock. Now add the rice and 2 / 3
more ladles of  vegetable stock to cover rice. Stir and when rice has
absorbed the  liquid add another ladle of stock. Continue until the
rice is tender.  Put pepper into a bowl and cover with cling film -
allow the pepper  to cool then remove the cling film, peel and seed the
pepper. Cut the  pepper into thin strips and add this to the risotto.
Add the grated  parmesan and if necessary - a little more sauce. Add
the double cream  and season and taste. Add the chopped coriander and
serve as per  below.  Basil Oil  10. Blanch the fresh basil in boiling
water for 10 seconds to bring  out the colour.  11. Blend basil in the
food processor with olive oil trickled into it.  12. Scoop out of the
processor and squeeze through a tea towel /  cloth to remove all the
green oil.  13. Season , taste and serve  Converted by MC_Buster.
NOTES : Chef:Steven Saunders  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Ask ‘What would Jesus do?\” Apply the answer!”