Beet Radiatore Risotto-Style
country ham, snap peas and Laura Chenel goat cheese
Chefs Charlie Palmer & Scott Romano, Dry Creek Kitchen
4C chicken stock
2T unsalted butter
½C onion, finely diced
½ clove garlic, minced
1C Beet Radiatore
1½C white wine
¼lb country ham, cut in medium dice
1C snap peas
½C Laura Chenel goat cheese, at room temperature Loose handful Italian parsley, washed and coarsely chopped
Bring the chicken stock to a boil, then reduce the heat to keep it at a simmer.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the onion, garlic and a good pinch of salt. Sweat the onions until tender and translucent, but not at all browned, about 5 minutes. Add the uncooked pasta and stir to coat well with the buttery onions.
Add the wine, bring to a simmer over medium heat, and cook, stirring often, until all the liquid has either evaporated or been absorbed by the pasta.
Begin adding the chicken stock a ladle¬ful at a time—just enough to cover the pasta—and cook until it is almost com¬pletely absorbed. Continue adding stock, stirring and seasoning as you go so the flavors totally permeate the pasta.
With the final ladleful of stock, add the ham and snap peas. Remove the pan from the heat when the pasta is still a bit soupy. It will thicken up on its own. Stir in the cheese and taste to check the seasoning one last time. Sprinkle the parsley over the pasta and serve.