Farmers Market Risotto With Spring Onion Fresh Peas And Mint Food

FARMERS€™ MARKET RISOTTO WITH SPRING ONION, FRESH PEAS, AND MINT

Steps:

• Heat salted water in a small pot and blanch peas. It takes about 1-2 minutes and they will float to the top. Drain and submerge peas in cold icy water and set aside. Warm chicken broth in small saucepan. I like to add a parmesan rind to the broth while it warms. Heat olive oil in a heavy bottom pan over medium high heat. Add shallots, light-colored portion of spring onions and a large pinch of sea salt. Sauté until alliums are translucent, about 4 minutes. Don't allow them to brown, lower the heat if necessary. Add grated garlic and stir constantly for 30 seconds then add rice and sauté for another 4 minutes. Again, avoid browning. Add white wine and allow to cook off and absorb into rice. Using a ladle, add broth one ladle at a time until absorbed. No need to constantly stir, but it is a good idea to keep an eye on it and stir frequently. While rice is cooking take 1 cup of peas and blend in your blender with a few ladles of warmed chicken broth. Set aside, and when you have finished all of the broth in your saucepan add the green pea broth and allow the rice to absorb it. It takes about 40 minutes for the rice to absorb the entire amount of liquid. At the 40 minute mark, check the rice for doneness, it should creamy and slightly al-dente. Also add salt to taste at this time. If you are using homemade broth, it will likely need more salt than store bought broth. Stir in chilled blanched peas, chopped scallions and mint. Garnish with freshly grated parmesan and mint leaves. Drizzle with a little extra virgin olive oil. Serve immediately.

RISOTTO WITH PEAS

Steps:

• Heat oil in a 3-1/2 quart sauté pan over medium heat.
• Add onion and garlic.
• Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
• Add rice.
• Cook, stirring, until grains look opaque, about 2- 3 minutes.
• Add broth, wine and frozen peas.
• Stir to combine.
• Increase heat to medium-high, cover and bring to a boil, stirring often.
• Reduce heat to low and simmer, uncovered.
• Stir occasionally.
• Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
• Rice should be tender but not mushy.
• Remove from heat.
• Add cheese and stir to combine.
• Season with salt and pepper if desired.
• Serve warm, with additional grated cheese to top if desired.