FRANÇOIS LATAPIE
Chef / owner.
The Little Frog, New York City
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
Meet
Our Chef
Born and raised in France, François Latapie as a unique and versatile background that combines experience in restaurant and specialty food, interior design, five stars Forbes hotel including exposure through two continents.
Latapie is the consummate host, a gentlemanly mix of French gentility and American affability.
" Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."
- François Latapie -
Green Vegetarian Risotto
This Recipe is 100% Vegetarian
Yields 8 Servings: |
English Pea Purée: |
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| Blanched English Peas | 16 Ounces | 453 Grams |
| Picked Mint Leaves | 10 | 10 |
| Brown Butter | 4 Ounces | 113 Grams |
- Use a Vitamix blender, add all ingredients and purée until you see a very fine texture.
- Reserve for later use.
- Note: Brown butter and peas must be warm when blending.
Risotto: |
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| Extra-Virgin Olive Oil | 2 Ounces | 57 Grams |
| Large Spanish Onion, Finely Chopped. | 8 Ounces | 227 Grams |
| Whole Unsalted French Butter cut into small cubes | 4 Ounces | 113 Grams |
| Superfino Arborio Rice | 32 Ounces | 907 Grams |
| Dry White Wine, like a Chardonnay or Pinot Grigio | 20 Ounces | 0.590 Liter |
| Grated Aged Parmesan | 4 Ounces | 113 Grams |
| Crème Fraiche | 4 Ounces | 113 Grams |
| English Peas Blanched | 8 Ounces | 227 Grams |
| Bay Leaves | 2 | 2 |
| Small Bouquet of Thyme | 1 | 1 |
| English Pea Purée (see preparation and ratios) | 4 ounces | 113 Grams |
| Vegetable Broth (Preferably made with corn cobs for a better taste) | 80 Ounces | 2.3 Liter |
| Diced Zucchini (Pre-Sautéed with a bit of butter & virgin olive oil) | 12 Ounces | 340 Grams |
| Washed Spinach Chiffonade | 4 Ounces | 113 Grams |
| Salt and Freshly Ground Zanzibar black pepper to taste. | To Taste | To Taste |
*Tip: it’s better to use a wooden spoon or a silicon spatula when stirring the risotto to prevent excessive breakage of the rice.
- In a sauce pot bring the vegetable broth to simmer. Bring it to boil then let it simmer for about an hour.
- Strain it.
- Bring a rondeau style pot to medium heat and add the cubed butter, stirring constantly until it’s completely melted but not yet separated (this step is crucial to achieve a creamy matte looking risotto).
- Add the chopped onions to the butter and sweat at low heat stirring constantly until the onions look translucent, add your thyme and bay leaf.
- Add your rice and stir* constantly to prevent the rice from sticking to the bottom of the pot.
- Cook for a minute and then pour the white wine, it will steam out.
- Keep stirring and cook for another minute to evaporate the alcohol, all this process must be done at a medium flame,
- Once you don’t smell alcohol in, start pouring the vegetable stock one ladle at the time, ladle after ladle until all is incorporated (about 12 minutes).
- Lower your flame to low heat and add the rest of the ingredients, crème fraiche, grated Parmesan, diced zucchini, English peas and at last, the green pea purée and spinach chiffonade.
Plate Up: |
- Season with salt and fresh pepper from a mill to taste, serve in a ceramic bowl or in a soup plate.
- Add fresh grated Parmesan to taste.
