Ingredients
"Risotto"
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
Basic Field Peas/Likker
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
Peas
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
Directions
Risotto- In a large 8 quart stock pot add broth and parmesan rind bring to a boil and reduce to a simmer.
- 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.
- In the dutch oven sweat the onion and a pinch of salt and cook until translucent about 5 min.
- 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.
- 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.
- Add the parmesan and a few grinds of black pepper to taste. Finish with 4 tablespoons of butter.
Basic Field Peas/Likker
- Char the vegetables on a gas grill directly over the flame, covering the vegetables with a hearty black char.
- Add them to 8 quart pot along with the remaining ingredients.
- Bring to a boil and reduce to a medium boil then reduce by half (about 2 hours).
- Strain and reserve for cooking peas and greens.
Peas
- Sauté diced carrots, diced celery, and diced onion in the olive oil.
- Once translucent add Garlic, tomato, and peas.
- When the tomato begins to break down add enough pea likker to just cover the peas and the lemon zest.
- Simmer on low heat until the peas are tender(about 20 min for Fresh Peas).
