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Fried Risotto Balls (Red Pepper Cream Sauce)

Updated: Tuesday, May 20 2014, 09:49 AM CDT


Made by: Marc Reeves, Inn at 835


Segment 2: Red Pepper Cream Sauce



Ingredients:



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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