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Fresh Spring Pea Risotto
Loading ...February 22nd, 2007
By Trish Magwood
Servings
6Ingredients
Directions
Heat stock in a sauce pot and keep at a gentle simmer.
In a separate large saute pan, heat olive oil and 2 tablespoons butter over medium heat; add onions and saute for about 7 minutes, stirring often. Once softened, add garlic and cook for a few minutes more, then season with salt and pepper.
Add rice to the pan with onion mixture. Let the rice fry a bit with onions, stirring often. After a minute it will look slightly translucent. Add wine and keep stirring, letting the liquid cook off.
Once the wine has cooked into the rice, add your first ladle of hot stock. Turn down heat to a medium-high simmer so the rice doesn't cook too quickly on the outside. Each time stock is absorbed, add another ladle of stock, stirring constantly (being careful not to let the mixture go dry). This will take about 17-20 minutes. Carry on adding stock until rice is soft but with a slight bite. When risotto is almost done, add peas and cook for 3 minutes more (if using frozen only about 1-2 minutes). Once peas are tender and risotto is al dente, remove pan from heat.
Quickly stir in remaining butter and Parmesan, season with salt and pepper and stir gently. Serve immediately so risotto retains its creamy texture.
Use a flat bottomed sauté pan - risotto should be only one layer high!
Keep the heat fairly high, see bubbles around the edge, liquid must be added before it goes dry.
Use best quality ingredients - Carneroli or Vialane nano grains, good Parm, and good hot stock. Always serve immediately.
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