This weekend, I made Sweet Pea Risotto different from my normal recipe, adapted from one I recently found in a Nigella Lawson cookbook. It is now my favorite, book marked and I will continue to use this as a base for all my risotto's, adding and changing as I go along. I can vision mushrooms and shrimp added to it as well.
Sweet Pea Risotto (serves four as a meal or eight appetizers)
8 Tablespoons unsalted butter - one stick
2 cups frozen sweet peas
8 cups chicken stock - warmed on stove
1/4 cup freshly grated Parmesan cheese
Salt & Pepper
Extra virgin olive oil
2 cups arborio rice
2/3 cup white wine
To begin, melt two tablespoons of butter in a heavy pan and add the peas for two minutes, stirring. Remove half of the peas and set aside. Add a ladle of broth to the pan with the other half of the peas, cover and simmer for five minutes.
Take this mixture and puree in your food processor and set aside. Add the rest of the butter to the pan, a little oil and the shallots. Saute for approximately four minutes. First and foremost, you need the flavor of shallots. You can use onion, but I like the shallot flavor.
Yes there is a difference!
Add the rice and stir for a couple of minutes ensuring all the goodness gets covered. Add the wine and let it absorb. Begin to add the broth one ladle at a time and let each one absorb in the rice. When half way through the broth, add the whole peas stirring all the while until the broth is gone.
For the final step, stir in the Parmesan, salt and pepper and parsley. Done!
Now can you think of a better way to end a beautiful spring night than to savor this meal? I think not. Try it - I'm sure you will be happy you did.
Fino a quel momento (until that time)