| Ingredients | Instructions |
|---|---|
| • 8oz risotto (precooked) • 8oz heavy cream | 1. Base: Place precooked risotto into a sauté pan or small sauce pot with heavy cream and bring to a vigorous simmer. |
| • 6oz Pecorino Romano • 1T fresh tarragon • 2oz unsalted butter • Kosher salt & pepper tt | 2. Thickening: Add Pecorino Romano cheese and stir in with heat on until thickened. Add fresh tarragon, unsalted butter, kosher salt and pepper to taste, and mix well. Turn heat off when butter is melted. |
| • Pepper • Fresh herbs (parsley or tarragon) | 3. Garnish & Serve: Garnish with pepper and fresh herbs (parsley or tarragon). Place on a heated platter and serve immediately. |
8oz risotto (precooked)
8oz heavy cream
6oz Pecorino Romano
1T fresh tarragon
2oz unsalted butter
kosher salt & pepper tt
place precooked risotto into saute pan or small sauce pot with cream and bring to a vigorous simmer add cheese and stir in with heat on until thickened, add tarragon, butter, salt and pepper to taste, and mix well. turn heat off when butter melted, garnish with pepper and fresh herbs (parsley or tarragon) place on heated platter and serve immediately.