I’ll Have What CHEESE Having Risotto

• 1 cup Arborio rice

• 1/4 cup white onion, finely diced

• 3 tbsp olive oil

• 1 1/2 cup fresh or frozen garden peas

• 1 small bunch fresh kale, chopped

• 3 cups chicken or vegetable stock

• 1 cup Parmesan cheese, grated

• Salt and pepper to taste

• 1 handful fresh basil, chopped

Technique -

1. Add the olive oil to a saucepan pan and sweat the onions on a medium-low heat until tender and translucent.  .

2. Add the Arborio rice to the onion and stir to coat the grains.

3. Add half of the stock to the pan and bring to a gentle simmer.  Keep up heat and quietly stir as it cooks – it should take around 20 minutes. As the rice absorbs the water and begins to swell, add the remaining liquid gradually as it is absorbed. Season with salt and pepper accordingly

4. Gently stir in chopped kale, and peas; mix until grains take on light green hue.

5. When the rice is tender, add chopped basil. Remove from the heat and gently stir in the pea puree, and fresh peas. Mix through, remove the mint sprig and season to taste with salt and pepper.

6. Serve into a bowl and dress with extra peas, basil, and generous amount of grated Parmesan cheese.

Kiwi Collins Cocktail

• 1 fresh Kiwi

• 2 oz NUE vodka

• 1.5 oz fresh squeezed lime juice

• 1 splash Pink House Alchemy ginger syrup

• 1 handful crushed ice

Technique -

1. Cut kiwi in half, slice one wheel and set aside for garnish. Scoop out inside of kiwi and add to cocktail shaker with ginger syrup. Muddle until appropriately broken down.

2. Add remaining ingredients and shake until well mixed.

3. Pour together into Collins glass; garnish with Kiwi wheel, enjoy.