ATLANTA - Seasoned professionals are pitted against rookie chefs who are hungry for more. That's the idea behind the newest season of "Hell's Kitchen" and Atlanta is well represented with two local contestants participating.
One of those contestants, Gizzy Barton, stopped by to preview the new season and give Good Day Atlanta's Paul Milliken a lesson on how to make a Parsnip Risotto Cacio E Pepe.
Gizzy Barton is the Chef de Cuisine at the new Ecco restaurant in Buckhead. You can contact her on Instagram @Gizzygetbizzy.
"Hell's Kitchen" airs on FOX 5 Friday nights at 9 p.m. For more information on "Hell's Kitchen" click here.
For today's recipe see below.
Parsnip Risotto Cacio E Pepe
- 1 lb Carnaroli Rice
- 1 diced shallot
- 1 c extra virgin olive oil
- 4 qt Grana Padano broth
- 1 c white wine
- 1 parsnip
- 2 garlic cloves
- 1 qt cream
- 1 Tbsp coarse cracked Pepper
- 1 tsp salt
- 1 block Pecorino Romano
- 1 oz butter
- 1 oz Alba Truffle
- In a pot, swat shallot and rice. Deglaze with white wine until au sec.
- Use hot Grana broth and slowly add to rice constantly stirring in more broth as the rice cooks. This creates the starchy/creamy texture.
- Meanwhile, steep the parsnip and garlic in cream until fork tender. Blend.
- To finish risotto, add the parsnip puree, pecorino romano that is grated and a dab of butter.
- Coarse black pepper and shaved truffles completes this dish.