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

Related recipes