Risotto

3/4 c Cooked Risotto

3   c  onions, diced

1    c sliced garlic

3 2lbs bag of risotto

1 gal chicken stock, boiling

Method

1. Saute onions and garlis in hot oil.

2. When onions are translucent add dry risotto.

3. Add stock in 3-4 batches, stirring constantly.

4. Remove from heat while risotto is still firm. Spread on sheet pans to cool.

Risotto for Duke's Seafood

2 oz sliced asparagus

2 oz peas

1 oz asiago, grated

1 c risotto

Method

1. Saute 1/2 julliened shallot in hot oil.

2. Add asparagus and peas to pan.

3. Add risotto to pan with 1/4 cup heavy cream.

4. This with a little chicken stock.

5. When all hot and creamy add cheese.

Season with salt and pepper. Garnish with Pesto Oil and reduced balsamic and a little menuire sauce on softshell