Red Bell Pepper, Potato And Corn Risotto

Recipe Ingredients

1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut into 1/4" dice - (abt 3 cups diced)
1 1/2 cups	93g / 3.3oz	Fresh corn kernels - (abt 3 ears)
2 3/4 cups	651ml	Red bell pepper juice - see * Note
1 1/2 teaspoons	7.5ml	Hungarian paprika
1/4 teaspoon	1.3ml	Cayenne pepper
1 tablespoon	15ml	Lemon juice - or as needed
3 tablespoons	45ml	Heavy cream
6 tablespoons	90ml	Unsalted butter - cut 6 pieces
1/2 cup	118ml	Freshly-grated Parmesan
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Fresh chervil sprigs - for garnish
12		Scallions - trimmed, and
		Grilled until lightly charred, for garnish

Recipe Instructions

* Note: Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.

In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed.

Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnished with a few sprigs of chevril and 2 grilled scallions.

This recipe yields 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9520) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.