Pearls and Caviar at the Shangri-La Hotel, Qaryat Al Beri, is pleased to announce they have a new Chef de Cuisine, Sebastien Zozaya. Debuting his new menu last month, Chef Zozaya was thrilled to share this risotto recipe with our readers.
He says of the dish, “Risotto is ideal for the spring and great for people who like to work with either raw or cooked vegetables – cooked for the softness and raw for a crunch! This dish is great served with fish as well.”
Ingredients
- 400gr rice Arborio risotto
- 1 onion
- 100gr parmesan cheese powder
- 80gr mascarpone cheese
- 50gr butter
- 100gr spinach
- 100gr green peas
- 200gr green asparagus
- Olive oil
- Salt and pepper
Method
- In a pan, add olive oil, chopped onions and asparagus. Add the rice and cook it slowly until translucent
- Deglaze with the chicken stock
- Let it simmer (slow fire) for 18 minutes
- Add the mascarpone, parmesan cheese, green peas, spinach and finish with the butter
- Check seasoning with salt and pepper
- Wash and peel the asparagus, slicing them with a mandolin slicer and placing on top of the risotto with a drizzle of olive oil
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