Creamy risotto is the perfect Italian canvas for pea purée, dotted with whole peas throughout for a varied textural experience. Make sure to use Arborio rice and stay by the pot, stirring while it simmers slowly. If you use your own homemade chicken stock, the risotto will really sing an aria.
- Yield: 6 servings
- Difficulty: Medium
- Total: 45 mins
- Active: 45 mins
- 2 cups frozen peas divided, including 1 cup defrosted in refrigerator
- 6 tablespoons butter
- ½ cup yellow onion, finely diced
- 2 cups Arborio rice
- ½ cup dry white wine
- 4-5 cups chicken stock, warmed
- ½ cup Parmesan, grated
- salt and pepper, to taste
- Blanch the 1 cup of frozen peas in salted, boiling water for 1 minute, drain, and shock in ice water. Once the peas have cooled, remove them from the water and let dry on a paper towel. Purée in a food mill or food processor until smooth, scraping down halfway through. Set aside.
- In a heavy-bottomed saucepan, sweat the onions in 4 tablespoons of butter with a bit of salt. Add the rice, and stir over low heat until the rice is hot, coated with butter, and begins to whiten.
- Add wine, salt, and pepper. Simmer over low heat, stirring until the liquid has almost evaporated. Add enough warmed chicken stock to just cover the rice. Simmer using as low a heat as possible, stirring occasionally until liquid is nearly absorbed.
- Continue to add more stock in the same manner, stirring frequently, until rice no longer has a hard center but is firm, not mushy. Rice should be slightly al dente and moistened with a creamy, lightly thickened broth, about 20-25 minutes.
- When close to done, add the Parmesan cheese and the pea purée. Mix until well combined, and add the remaining cup of defrosted peas from the refrigerator.
- Adjust seasoning and remove from heat. Stir in the remaining 2 tablespoons of butter, and top with a swirl of good olive oil. Enjoy immediately.