Italian

Slow-Stirred Pea Risotto

Name: Slow-Stirred Pea Risotto
Total time: 40 min
Cuisine: Italian
Ingredients: 300g Carnaroli rice (Risotto Base); 150g onion, finely minced (Risotto Base); 50g shallot, finely minced (Risotto Base); 80g butter (Risotto Base); 100g dry white wine (Risotto Base); 1L chicken stock, warm (Risotto Base); 150g Parmigiano-Reggiano, finely grated (Risotto Base); 50g heavy cream (Risotto Base); 6g sea salt (Risotto Base); 1g white pepper (Risotto Base); 300g fresh peas (Pea Purée); 100g fresh spinach (Pea Purée); 50g butter (Pea Purée); 10g lemon juice (Pea Purée); 3g sea salt (Pea Purée)

My recipe

Carnaroli rice holds its texture better than Arborio.

Not rated yet·0 notes

Total40 min

LevelMedium

AheadNothing

Start cooking Save Add to grocery list

Saving takes a free account: just your email, no password.

Method

1
Soffritto. Heat 80g butter in a heavy-bottomed pot over medium heat. Add minced onion and shallot. Cook 3–4 minutes until soft and translucent. Do not brown.
2
Toast the rice. Add Carnaroli rice. Stir constantly for 2 minutes until coated and slightly translucent at the edges.
3
Deglaze. Pour white wine into the rice. Stir until almost completely evaporated.
4
Build the risotto. Add warm chicken stock one ladle at a time, stirring frequently. Cook 16–18 minutes until rice is al dente.
5
Finish risotto. Remove from heat. Fold in Parmigiano-Reggiano and heavy cream. Season with sea salt and white pepper. Let rest 1 minute.
6
Make pea purée. Blanch fresh peas and spinach together for 2–3 minutes. Shock in ice bath. Drain well. Blend with butter until smooth. Add lemon juice and sea salt.
7
Finish and serve. Fold pea purée into the risotto just before service. Spoon into warm bowls.