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Wild Asparagus And Opal Basil Risotto With Chilled Green Tomato Jelly

12 faves
Nutrition per serving    (USDA % daily values)
CAL
2715
FAT
741%
CHOL
160%
SOD
119%

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Ingredients for 2 servings

300 g green tomatoes

1.5g agar agar

Salt and pepper

10 g pecorino cheese

50 g fennel, diced

100 g banana shallots, chopped

30 g butter

20 g olive oil

200 g Carnarloi risotto rice

100 g white wine

400 g vegetable stock, bring to the boil

50 g mascarpone cheese

20 g pecorino cheese

4 bulbs of baby fennel

16 spears of wild asparagus (Ornithogalum Pyrenaicum)

Opal basil leaves

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