Sweet Pea Risotto, Pea Froth
Makes: Serves 4
Ingredients
| 4 | each | Tilapia fillet, skinless |
| 60 | mL | Vegetable oil |
| 10 | Gr | Butter |
| 80 | Gr | Skinless hazelnuts, toasted and chopped |
| 15 | mL | Balsamic vinegar |
| ½ | Pc | Lemon |
| Sweet Pea Risotto: | ||
| 200 | Gr | Arborio rice |
| 1 | Each | Shallot, small dice |
| 50 | mL | Vegetable oil |
| 100 | mL | White wine |
| 1 | L | Vegetable stock |
| 50 | Gr | Butter |
| 30 | Gr | Parmesan cheese, grated |
| 100 | Gr | Sweet English peas, blanched if fresh |
| To | Taste | Kosher salt and pepper |
| Pea Froth: | ||
| 2 | Each | Shallots, small dice |
| 40 | Gr | Butter |
| 50 | mL | White wine |
| 100 | Gr | Sweet English peas, blanched if fresh |
| 20 | Gr | Parsley, blanched and well dried |
| 500 | mL | Skim milk |