Risi e Bisi

"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

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).

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