Summer Rissotto with Sweet Sausage and English Peas

Guest

This recipe is Chef Christina Machamer's recipe (hells kitchen season 4 winner) at www.chefcmac.com

4T Olive Oil

8oz Sweet Italian Sausage, casings removed

1ea Large Shallot, Minced

3cl. Garlic, minced

2c Carnaroli Rice

6c Chicken Stock (more as needed)

.5c Dry White Wine

1c English Peas

3oz Butter

3oz Mascarpone Cheese

.25c Parmesan Cheese, Grated

t.t. Kosher Salt

t.t. Black Pepper, finely ground

Garnish:

1t Fresh Lemon Juice

1T Blended Oil

pinch Kosher Salt

pinch Black Pepper, Finely ground

pinch Granulated Sugar

4oz Pea tendrils

1oz Fennel, thinly shaved

Method:

1. Lightly brown sausage in 2T oil. Reserve.

2. Heat remaining oil in a 5qt saute pan. Add shallots, and sweat until translucent. Add garlic, and cook 1 additional minute.

3. Add rice, and parch, coating the grains in the oil for 1 min.

4. Add 1/3 of the stock, and let simmer, stirring occasionally. When the stock is reduced to nearly dry, add the second 1/3, and repeat the process, adding the remaining stock and white wine. Check the rice to make sure that it is tender. If not add more stock, and repeat the process a fourth time.

5. When rice is cooked, and stock is reduced, stir in the butter, mascarpone cheese, Parmesan, peas, and Sausage. Season to taste.

6. Continue to cook until the consistency reaches All’onda, or on the wave, meaning that it should have a slight flow.

Garnish:

1. Make a vinaigrette, by combining the Lemon Juice, Salt, Pepper, and sugar. Slowly whisk in the oil to emulsify. Soak shaved fennel in water to remove bitterness, and allow to crisp.

2. Before serving, toss pea tendrils with fennel and vinaigrette.

To Serve:

1. Ladle risotto into bowls, and give a slight shove, to allow the risotto to settle.Mound Pea tendril salad on top.