Spring Pea & Ham Risotto with Chef Chris Parks from Lupo Italian Kitchen

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>>> SPRING.

A TIME TO JOIN TO ENJOY THE WARMER WEATHER.

>> JIMMY: TODAY WE ARE TAKING THOSE VEGGIES AND TURNING THEM INTO A DISH THAT YOU WILL WANT TO MAKE OVER AND OVER AGAIN.

CHEF CHRIS PARKES WITH.

GOING TO BE DOING RESTAURANT WEEK.

IT STARTS SUNDAY, JUNE 5 AND ROLLED THROUGH FRIDAY JUNE FIVE AND IT ROLLS THROUGH JUNE 10.

>> JIMMY: I WANT TO KNOW MORE.

>> I'LL TELL YOU ABOUT IT.

WE'RE MAKING SOTO.

>> WHAT YOU NEED TO DO IS CHOP AND ONION.

IT'S MADE WITH BUTTER, CHEESE AUTO ALL OF OIL AND WINE.

I HAVE YOU CHOP ONIONS THAT WE WILL ADD IT TO HER PANTS.

BASICALLY, RITTO TAKES AWHILE TO COOK.

WE'RE GOING TO ADD SPRING PEAS >> JIMMY: ARE YOU WAITING ON ME? >> BASICALLY WANTED DICE YOUR ONION SMALL AND WE WILL ADD IT TO THE PAN.

AND THAT WE'RE GOING TO ADD RISE TO THIS AS WELL AWARE GOING TO GET THIS NICE AND TOASTY.

I USE A WOODEN SPOON DOESN'T ALLOW IT TO BREAK UP.

THAT'S A NICE LITTLE TIP.

YOU KEEP STIRRING THAT AND YOU YOU CAN TAKE THE BACK OF YOUR PALM AND ONCE IT'S TOO HOT TO TOUCH THEN YOU KNOW IT'S READY FOR WHITE WINE.

JIMMY, IF YOU WANT TO HIT IT WITH WHITE WINE.

>> JIMMY: GOING IN.

>> WE'RE GOING TO ALLOW THAT TO FULLY EVAPORATE.

EVAPORATES WE'RE GOING TO HAD HOT SAUCE TO IT.

BLACK PEPPER, CORN.

EAF, TIME, STRAIN THAT OFTEN THAT'S A BEAUTIFULLY FRESHLY MADE STOCK.

THE CAREFUL IT'S A LITTLE HOT.

AND GO AHEAD AND ADD A LADLE TO THAT.

ALL RIGHT.

WE'RE GOING TO ALLOW THIS TO FULLY ABSORB IT WILL KEEP ON ABSORBING THE LIQUID AND THEN YOU WILL ADD MORE LIQUID.

>> JIMMY: HOW LONG WE TALKING? >> 20 MINUTES.

WE'RE GOING TO HAVE IT COME OVER HERE.

RITTO NOW.

GOING TO HEAT UP OUR WHAT WE HAVE OUR SPRING PEAS SO THIS IS A GOOD TIME TO BE USING EVERYTHING LOCAL.

SO GO AHEAD AND ADD YOUR PEAS TO THE RITTO AND WE WILL TAKE A WOODEN SPOON AND STAR THAT AROUND.

WE ALSO HAVE CUPPA HAM WHICH IS CURED HAND.

YOU CAN ADD THAT AS WELL.

YOU CAN ADD ASPARAGUS ANYTHING YOU COULD FIND YOUR MARKET.

WE'RE GOING TO ADD ALITTLE BIT MORE STOCK.

THIS IS ABOUT 90 PERCENT COOK.

YOU CAN SERVE IT STRAIGHTAWAY OR YOU CAN STORE IT ONCE IT'S ABOUT THAT POINT.

AND THEN YOU CAN ADD STOCK IN PEAS AND HAM AND SO ONCE THIS IS NICE AND CREAMY, AS THE STARCH COOKS OUT TO GETS CREAMIER AND WE WILL STORE THAT LONGER AND THEN WE WILL ADD BUTTER.

MAYBE THREE KNOBS OF THAT.

>> LISA: I WOULD PUT THE WHOLE THING AND.

>> I WOULD, TOO.

AND THEN YOU CAN KEEP STIRRING THAT.

SALT AND PEPPER.

RIGHT IN THAT ORDER NOT IN THAT ORDER.

ALL RIGHT.

GREAT AND SO NOW IT'S GOING TO TAKE ON THIS CREAMY PROCESS.

I'M GOING TO USE THEM GRATED PARMESAN CHEESE.

USE AS MUCH AS YOU LIKE.

OF IT.

>> LISA: CHEESE AND BUTTER.

>> THOSE ARE THE THREE PRIMARY INGREDIENTS CHEESE, BUTTER AND START WE WILL ROW FRESH HERBS AND THERE I LIKE TO USE ROSEMARY, PARSLEY, BASIL.

>> JIMMY: IT LOOKS GOOD.

>> LISA: IT DOES.

TELL US MORE ABOUT RESTAURANT WEEK FROM JUNE FIVE THROUGH THE 10TH.

>> A 30 RESTAURANT IN REHOBOTH BEACH ARE PARTICIPATING.

YOU CAN GET THREE OPTIONS FOR $25, $35 OR 45 DOLLARS.

IF YOU WANT TO FIND OUT MORE INFORMATION VISIT DOWNTOWN RV.

COM AND THAT WILL GIVE YOU A PARTICIPATING.

L THE RESTAURANTS >> JIMMY: WE WILL GIVE YOU A LINK ON DELMARVALIFE.

COM.

>> LISA: IT SOUNDS LIKE A GOOD.

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