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Risotto with goat cheese, sorrel and green peas

Risotto with goat cheese, sorrel and peas by Andrea Valentinetti.

Ingredients

1Zucchini
Sorrel
Brussels sprouts, only the leaves
fresh broad beans
1Green asparagus
150gGoat cheese
25gMascarpone
black cabbage and spinach powder
200gRice
30gSalted butter
hay milk
50Peas
40ggrated Grana Padano cheese
Erbetta 43 silicone mold

Preparation

  1. Cook the risotto in the classic way, using hay milk as the stock.
  2. When ready, add the blanched peas, Parmesan cheese, and salted butter.
  3. Place the rice on the plate with the help of a ring mold.
  4. Soften the goat cheese, fold it into the pea cream and mascarpone, and stir until smooth. Add salt and pepper.
  5. Pour the mixture into the Erbetta 43 silicone mold (62183160) and let it cool.
  6. Remove the mixture from the mold and place it on the risotto.
  7. Sprinkle with black cabbage and spinach powder.
  8. Garnish the top with sorrel and blanched vegetables such as asparagus, broad beans, peas, and zucchini.
  9. Season with oil, orange juice, and salt.