In an exciting new collaboration, ZLINE Kitchen and Bath is proud to announce a partnership with Executive Chef Lonny Hout and Edgewood Tahoe. Our collaboration begins with our new Chef Series, Luxury Dining with Chef Lonny. In today’s episode, Chef Lonny will be walking us through the steps of making a delicious sous vide lamb and spring pea risotto that is sure to be a hit at your dinner table. Follow along for instructions and view all ingredients needed below. Achieve optimal results with the ZLINE Professional 48” Dual Fuel Range and High-Powered Range Hood. Try out this recipe for yourself and enjoy!
Ingredients Needed:
Arborio Rice
Cherry Tomatoes
Flat Leaf Parsley
Veggie Stock
Oregano
Tyme
Shallots
Sues Vide Lamb Loin (Butter, Wine, Garlic, Rosemary)
Lamb stock (made from lamb bone)
Mushrooms (wood ear and Japanese)
White Wine
Pea Puree
Frozen Peas
Water
Butter
Cheese
Snow Peas
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⏲ Featured ZLINE Appliances:
RA48: https://www.zlinekitchen.com/48-range
KL2-48: https://www.zlinekitchen.com/stainless-steel-kl2
👨🍳 Special thank you to Executive Chef Lonny and Edgewood Resort. Visit Edgewood Resorts and experience the luxurious views of Lake Tahoe while enjoying elevated fine-dining from Executive Chef Lonny and his team: https://edgewoodtahoe.com/
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