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Justin Shaw + Priscilla Skylar Lee

Trigo Risotto
Ingredients:
2 cups wheat, soaked in water and rinsed 2 tablespoons olive oil 4 tablespoons butter, at room temperature 1 garlic cloves, minced 2 tablespoon fresh yellow hot pepper (aji) paste 1 teaspoon dried thyme 3 cups vegetable stock. 1 cup heavy cream cup grated parmesan cheese Salt Pepper 1 cup cooked fava beans (optional) cup farmers cheese, diced Chopped parsley for garnish

Preparation:
1. Heat olive oil in a saucepan with 2 tablespoons butter and add onion and garlic 2. Cook over low heat until they are transparent 3. Stir in aji paste 4. Add wheat and thyme and stir to coat wheat 5. Bring to a boil for 30 minutes 6. Stir in vegetable stock to cover wheat. Add more if necessary 7. Cook over low heat until wheat is tender 8. Add heavy cream, cooked fava beans and stir 9. Stir in Parmesan cheese and remaining butter and half of fresh white cheese 10. Combine thoroughly and correct seasoning 11. Serve immediately and sprinkle with remaining cheese and parsley