recipe 
2 cups Two Brooks Farm Jasmoon Rice, 1 cup dry white white, ½ white onion small diced, 2 gallons chicken broth or stock, 8 ounces shredded parmesan (sarvecchio sartori), 4 ounces piece parmesan rind, Salt and pepper to taste, 4 tablespoons butter, Olive oil|2 celery ribes, 2 carrots, medium size, 1 whole white onion peeled, 2 cloves garlic, 1 ham hock or 1 pound rendered pancetta, 1 ½ gallon water, 2 bay leaves, 4 thyme sprigs, 2 lemons, juiced|3 cups peas, 1 diced carrot, 1 celery rib, 1 onion, 1 garlic clove, 1 cup diced tomato, ¼ cup olive oil, Zest of one lemon , Pea Likker
“Risotto”|Basic Field Peas/Likker|Peas
steps
Risotto
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In a large 8 quart stock pot add broth and parmesan rind bring to a boil and reduce to a simmer.
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While the rind and the stock steep, take a large Lodge dutch oven (8 quart) add enough oil to cover the bottom of the pan over medium heat.
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In the dutch oven sweat the onion and a pinch of salt and cook until translucent about 5 min.
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Add the rice, constantly stirring toast the rice coating them well with oil is key. Once toasted add the wine and a pinch of salt.
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Once the wine is absorbed, reduce the heat to medium. Next, add the parmesan chicken broth in ¾ cup increments, stirring constantly until the rice becomes tender about 25-30 min.
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Add the parmesan and a few grinds of black pepper to taste. Finish with 4 tablespoons of butter.
Basic Field Peas/Likker
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Char the vegetables on a gas grill directly over the flame, covering the vegetables with a hearty black char.
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Add them to 8 quart pot along with the remaining ingredients.
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Bring to a boil and reduce to a medium boil then reduce by half (about 2 hours).
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Strain and reserve for cooking peas and greens.
Peas
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Sauté diced carrots, diced celery, and diced onion in the olive oil.
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Once translucent add Garlic, tomato, and peas.
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When the tomato begins to break down add enough pea likker to just cover the peas and the lemon zest.
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Simmer on low heat until the peas are tender(about 20 min for Fresh Peas).
Date Published: 05.19.20
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- Part of the #tlprecipeshare series. Recipe from Chef Cole Ellis, Bar Fontaine, Cleveland, Mississippi.
