Sweet pea risotto with saffron
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Vegetable stock; (homemade or low-sodium canned broth) |
| 6 | Sprigs fresh mint | |
| 2 | tablespoons | Fresh mint minced leaves for garnish; reserved |
| 6 | Sprigs parsley | |
| 2 | tablespoons | Parsley minced leaves for garnish; reserved |
| 2 | tablespoons | Extra-virgin olive oil |
| ½ | cup | Minced shallots |
| 1¼ | cup | Superfino or arborio rice |
| 1 | teaspoon | Loosely packed saffron threads |
| ½ | cup | Dry white wine |
| 2 | teaspoons | Finely grated fresh lemon zest |
| Salt and freshly ground pepper | ||
| 1 | cup | Sweet peas; (cooked) |
| ⅓ | cup | Freshly grated Parmigiano-Reggiano plus additional for the table |
| 2 | teaspoons | Fresh lemon juice |
Directions
Serves 4 to 6. Bring the stock to a full boil in a saucepan, add the mint and parsley sprigs, reserving the chopped herbs for garnish; reduce heat and keep the stock at a bare simmer.
Heat the oil in a heavy 2 to 3 quart saucepan and cook the shallots over moderate heat, stirring frequently with a wooden spoon until soft, but not browned (about 8 minutes). Stir in the rice and saffron and cook, stirring constantly, until the edges of the rice become translucent, about 5 minutes. Add the wine and lemon zest, and cook, stirring constantly, until the wine is absorbed, about 3 minutes.
Remove the herb sprigs from the stock. Add about ½ cup of the simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed. Continue adding stock, about ½ cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until the rice is a dente, about 20 to 25 minutes; season with salt and pepper about halfway through the cooking. With the last addition of stock, gently fold in the peas. Remove the pan from the heat and stir in the cheese and lemon juice with about 1 tablespoon of the parsley and one tablespoon of the mint. Serve immediately, garnished with the remaining chopped herbs and pass additional cheese.
Recipe by: Cooking class at Byerly's with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 25, 1998