CREMINI MUSHROOM AND PEA ELBOW PASTA RISOTTO

INGREDIENTS

• 3 Lb. Barilla Elbows
• 4 Lb. Cremini mushrooms
• ¾ C. Extra virgin olive oil
• 6 Tbsp. Garlic, chopped
• 3 C. Leeks, chopped
• 4.5 Qt. Mushroom broth
• 6 C. Peas
• 3 C. Ricotta
• 3 C. Parmigiano
• 6 Tbsp. Lemon zest
• 72 Basil leaves
• Salt to taste
• Black pepper to taste
• 24 -4 oz. Salmon filets
• 6 tbsp. Extra virgin olive oil
• 2 tbsp. Paprika
• Optional pickled garnish:
• 1.5 c. leeks
• 1.5 c. red pepper
• 3 c. red onion
• 1.5 c. white balsamic vinegar
• 1.5 c. boiling water
• 1 tbsp. Sambal

PREPARATION

1. 1. Heat the oil in a large frying pan over medium to high heat. Next, add the onions, mushrooms and garlic and cook for about 3 minutes. Add the pasta and stir until the pasta is coated evenly with the oil, about 1 minute. Add 1 cup of the mushroom broth; stir well. When the broth reaches a boil, reduce the heat so that it simmers gently. When the broth is almost completely absorbed, continue to add broth in 1/2-cup increments, stirring until it’s almost completely absorbed before adding more.
2. 2. After the third addition is absorbed, toss in the peas and continue adding broth and stirring until the pasta is just tender, about 14 minutes total. Remove the pan from the heat. Stir in the Parmigiano, ricotta cheese, lemon zest, and basil. Add fresh cracked pepper and salt as needed.
3. 3. In a separate frying pan heat the oil over medium to high heat. Season the presentation side of the salmon with the smoked paprika, salt and pepper. Place the salmon seasoned side down in the hot oil. Cook the salmon for three minutes before flipping the salmon and cooking for another three minutes. Remove the pan from the heat and set aside.
4. 4. To plate, scoop 1 cup of the mushroom and pea risotto in the center of a bowl. Top the pasta with the smoked paprika salmon. Garnish the dish with the pickled red onions and leeks.