INGREDIENTS

• 60g Carnaroli rice
• 40g Green peas purée
• Salt
• Pepper
• 20g Butter
• 20ml Parmigiano Reggiano
• 100g Green peas stock
• 10pcs Affila cress
• 3pcs Snow peas
• 5pcs Nasturtium cress
• 20g Zucchini chopped
• 15g Olive Oil 
• 10g Shallot

In a pan start to cook the shallot in 10g of butter, once cook add the Carnaroli Rice

Toast the Rice, once the rice is hot start to cook with stock

On the side blanch half of the Affila cress, chopped zucchini for 30 sec. and the snow peas for 3 min

Once the risotto is almost cook (up to the palate) add the green peas puree

At the desired cooking (around 18 min after you add the stock) remove the risotto from fire

Then add the blanched affila cress, the blanched zucchini, the butter and parmigiano. Mix properly

On the side season all the herbs and the blanched snow peas with olive oil, salt and pepper

8. Plate the risotto, and on the top pose gently all the herbs and vegetables, finish with olive oil

GREN PEAS PUREE

• 1kg Fresh Green Peas
• 50g Shallot
• 50g Potatoes
• Salt 
• Pepper
• 200ml Cooking Cream
• 30ml Olive oil

Peel the green peas and boil it for 7 minutes in salty water, then cold down in iced water

Peel anch chop the shalltot and potatoes and cook it with olive oil in one pan

Add in the shallot and potatoes the cooked green peas, salt and pepper and cook for 2 minutes

Add inside 0.5L of water and the cream and cook

Blend all and strain it

GREAN PEAS STOCK

• 500g Grean peas trimmings
• 1kg Frozen green peas
• 200g Onion
• 100ml Carrot 
• 100g Celery
• 50g Minth

Put all the ingredients in one deep pot with 2L of cold water

Cook it gently for 3h

Strain it and cool it down