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Fried Risotto Balls (Red Pepper Cream Sauce)

Updated: Tuesday, May 20 2014, 10:49 AM CDT

Made by: Marc Reeves, Inn at 835

Segment 2: Red Pepper Cream Sauce


1 quart heavy cream

8 oz roasted red pepper without skin

Salt and pepper to taste

2 oz butter

½ cup flour


Put cream and peppers in pot over medium heat- cook for
10 minutes

Puree mix and strain into another pot

Put back on stove on medium heat

Melt butter down and add flour; mix well to make roux

Slowly whisk in roux to cream and pepper sauce; it should
thicken and sauce is then ready

Fried Risotto Balls (Red Pepper Cream Sauce)

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