New Posts  All Forums:Forum Nav:

Rissotto question

post #1 of 17
Thread Starter 
Hi, I am chef working in a restaurant and next week we change the menu. i gotta do a pea and blue cheese rissotto.
What is the best way to do a pea puree?and when shall I add the cheese?right at the end?shall I add parmesan as well?
Please I need help, I can't mess up with this one
thanks
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
post #2 of 17
What? Someone came up with the idea and told you to make it? You want the risotto green? Bleu and green risotto, that's an idea.

If you want to puree the peas I'd cook them till soft and then pass them through a food mill or tamis. Bleu cheese as a garnish at the end.
post #3 of 17
That doesn't seem very appealing to me.

Nevertheless, be careful what peas you use. Kuan's method works best with fresh peas. Frozen peas are already cooked and end up being quite starchy and not very sweet. Such a puree would have applications but not in an already starchy risotto.
post #4 of 17
I would keep the peas whole, i wouldnt the green rissotto will look like baby poop. As for the blue cheese i have put it in rissotto but it wont tighten it up as does parm.
post #5 of 17
Add the cheese at the end, you want the rice kernels to rub against each other, adding the cheese early would reduce the need friction.
post #6 of 17
Thread Starter 
thanks everyone

I am running the veg section in the restaurant and although they could tell me how to do it, I dont wanna seem too bad
I know the rissoto has to be green
I will do a puree and then pass it but i also want to know what is nice to add to the puree to make it more taty(like lemon, or a bit of mint...
Shall I still add parmesan?
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
post #7 of 17
its all on your taste, if you add parmesan will it take away from the blue cheese taste? play around with it and see what taste better.
post #8 of 17

green risotto!!!

sorry cinnamon, but that sounds disgusting! don't want to even imagine the color it will turn after staying heated...baby puke or poop..in any case my 2 cents would be to leave the peas whole and add them toward the end along with the parm..i think i would add the bleu cheese almost as a garnish rather than part of the dish..does it really have to be pea puree? couldn't you use parsley or some other fresh herb to achieve the 'green'?... i would ask the chef to see the recipe he wants you to cook..i once worked for someone who just took recipes off the internet because they sounded good, but were a nightmare to produce as there was always a missing ingredient or lack of cooking instructions, or the instructions didn't make any sense, or the food couldn't be held etc..you never know, maybe the chef is just testing you...
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #9 of 17
Thread Starter 
No man, we have had it in the banqueting menu, tomorrow we will be doing as a special for the restaurant.chefs in my kitchen have done it before is just i was not sure what would be the best way
if i can I ll get a pic to show u all
thanks
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
post #10 of 17
What's wrong with asking the chef what he wants? No offense but that's pretty disfunctional if you can't even ask how it was done in the past. It just makes you look bad if you don't ask questions and your end product is not what they wanted. Drum up some courage and ask the questions. We cooks/chefs have to take charge of our education. Never stop learning. Good luck!
post #11 of 17
I assume your blanching the risotto......if so, then make your basic
white risotto...finishing with butter and parmesan....right before plating,
add a tablespoon or so of pea puree and crumbled blue cheese....frozen
peas are fine for this.....just thaw and run in blender till smooth...with a vita prep you shouldn't need to pass through a tam or chinois. The reason we finish risotto with cheese is probably that the cheese will cause the risotto to
stick to the pot and burn.....by the way....I prefer pea and proscuitto....although blue is nice....I'm not fond of it with peas....good luck.
post #12 of 17
Although that recipe sounds awful to me, I have found these:

LifeStyle FOOD - Recipes - Pancetta, Pea & Blue Cheese Risotto
Sceptical Cook: Pea and blue cheese risotto
Creamy Blue Cheese Risotto Recipe
Blue cheese and pancetta risotto

the secret: I Googled <pea and blue cheese risotto>

Good luck... you will need it.

Luc H.
I eat science everyday, do you?
Reply
I eat science everyday, do you?
Reply
post #13 of 17
Thread Starter 
I have seen the final product before, I know how to do a rissoto, i know how to do a pea puree, i was just asking for some advice, in case i could improve the flavour of my pea puree so to improve my rissoto.
The only question was if I should add the parmesan, if i didint ask the chef is because he didnt debrief us yet on the new menu, we saw the final copy of the new menu, I just wanted to make sure i knew what i was suppossed to do.
I am where I am thanks to asking questions and thanks as well to work hard outside the kitchen
Anyway, i joined up this forum thinking you were all good guys but some seem not to be that much
thanks for ur help
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
post #14 of 17
For pea puree I would suggest using frozen peas, thawed, with parmesan and a little confit garlic.
post #15 of 17

risotto question, green or otherwise!

just wondering how you keep risotto for service in your restaurant..i have always tended to shy away from things i don't know or can't do well, but would love to make risotto for my restaurant as a special..do you halfway cook the risotto for service, then when you get an order, finish it off with more stock and cheese? do you refrigerate the half cooked risotto, then pull a portion as you need it? or do you have to cook it and serve it as soon as its made?...thanks
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #16 of 17
I'm no risotto expert here, but it would seem to me that this is something that is best served to order. Keeping risoto will make it clumpy and will lose its velvety mouth feel. It basically turns into a hockey puck and I am not sure it can be recovered by reheating.
post #17 of 17
Thread Starter 
Cook it half way through before service and cool it down, during service u can finish it off adding all the ingredients at the end like parmesan, acid butter and whipped cream or similar.

It will be lovely, but just reheat what u need.
I dont really like rissotos and if u think u r gonna be busy in service rissoto is not a good idea cos u need to look after it a lot.
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking