This recipe is Chef Christina Machamer's recipe (hells kitchen season 4 winner) at www.chefcmac.com
4T Olive Oil
8oz Sweet Italian Sausage, casings removed
1ea Large Shallot, Minced
3cl. Garlic, minced
2c Carnaroli Rice
6c Chicken Stock (more as needed)
.5c Dry White Wine
1c English Peas
3oz Butter
3oz Mascarpone Cheese
.25c Parmesan Cheese, Grated
t.t. Kosher Salt
t.t. Black Pepper, finely ground
Garnish:
1t Fresh Lemon Juice
1T Blended Oil
pinch Kosher Salt
pinch Black Pepper, Finely ground
pinch Granulated Sugar
4oz Pea tendrils
1oz Fennel, thinly shaved
Method:
1. Lightly brown sausage in 2T oil. Reserve.
2. Heat remaining oil in a 5qt saute pan. Add shallots, and sweat until translucent. Add garlic, and cook 1 additional minute.
3. Add rice, and parch, coating the grains in the oil for 1 min.
4. Add 1/3 of the stock, and let simmer, stirring occasionally. When the stock is reduced to nearly dry, add the second 1/3, and repeat the process, adding the remaining stock and white wine. Check the rice to make sure that it is tender. If not add more stock, and repeat the process a fourth time.
5. When rice is cooked, and stock is reduced, stir in the butter, mascarpone cheese, Parmesan, peas, and Sausage. Season to taste.
6. Continue to cook until the consistency reaches All’onda, or on the wave, meaning that it should have a slight flow.
Garnish:
1. Make a vinaigrette, by combining the Lemon Juice, Salt, Pepper, and sugar. Slowly whisk in the oil to emulsify. Soak shaved fennel in water to remove bitterness, and allow to crisp.
2. Before serving, toss pea tendrils with fennel and vinaigrette.
To Serve:
1. Ladle risotto into bowls, and give a slight shove, to allow the risotto to settle.Mound Pea tendril salad on top.