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30 Jun

Bikini Bites: Ivory Lentil Risotto

Posted by Bikini Owner

Looking for a recipe that is healthy, delicious and sure to impress your dinner guests?

David Standridge, executive chef at Cafe Clover in New York City, shows us how to prepare his universally praised Ivory Lentil Risotto.  

Ivory Lentil Risotto

Serves 4

4 cups ivory lentils
1/2 white onion minced
3 tablespoons olive oil
1 cup white wine
4 cups vegetable stock or water
3 tablespoons heavy cream
1/4 cup grated parmesan
4 spring ramps
16 smallish morel mushrooms

For the morels and ramps:
Clean morels in 3 or 4 changes of cold water and drain.  
Trim the root end from the ramps. (You can substitute green onions or spring onions if ramps are not available.) Chop the entire ramp, including the greens.
In a sauté pan heat a tablespoon of extra virgin olive oil.  
Add morels and season with salt and pepper.
Cook gently over medium heat until soft (about 5 minutes).
Add ramps and sauté until fragrant.

In a medium sauté pan, sauté the minced onion in the olive oil.
Season with salt and pepper.
When onion is translucent add lentils and continue to sauté for 2 or 3 minutes while stirring.
Add white wine and simmer, stirring constantly until wine is evaporated.
Add vegetable stock or water and continue stirring until lentils are cooked to desired consistency and liquid is gone.
You may need to add more liquid to cook the lentils all the way.
Take one-third of the lentils and purée in blender or food processor until smooth. Combine with the whole lentils in sauté pan.
Add a bit more water or stock to loosen purée and bring to simmer while stirring.
Add cream and parmesan. Season again while stirring.
Portion onto plate top with morels and serve.