March 10, 2012
This super fabulous recipe for pea risotto is the perfect dish to welcome spring. Fresh sweet peas are popping up in farmer's market and any cook should take advantage of its season. Risotto is a rice dish from Italy that is made by stirring small amounts of stock ( to release the starches) to create a creamy consistency. Vegetables, meat, and grated parmesan cheese are added at the end to finish the dish. Start off spring right with pea risotto.
8 cups chicken stock
1/4 cup butter
2 tablespoons extra virgin olive oil (evo)
2 garlic cloves, minced
1 1/2 cups Arborio Rice
3/4 cup peas
1 bay leaf
Stir in the rice and toast it for a few minutes. Add wine, cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of HOT chicken broth at a time, making sure the liquid is absorbed, stirring often. This process should be done over medium low heat and will take about 28 minutes. Add 1 cup of chicken broth roughly every 3 minutes. Cook the rice until tender and mixture is creamy.
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