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It's creamy and thick and oh so flavorful. It's elegant comfort food at its best. It's risotto and it's also one of the scariest dishes a home cook can make.
But it doesn't have to be! All you need is a wooden spoon and some patience and you too, can make risotto! The secret to this dishes creamy texture is the cooks' willingness to constantly stir the rice while adding warm stock in several additions. The stirring helps release the starch which acts as a thickener. Adding butter and cheese only sweetens the deal.
Take your time, follow the directions and you too, can make risotto.
For more of Lisa's recipes visit her blog, Transplanted Taste Buds.
Ingredients:
2 C. Peas
8 C. Chicken Stock, Heated
5 T. Olive Oil
1/4 C. Shallots, Chopped
2 cups Arborio Rice
1 C. Dry White Wine
Salt & Pepper, To Taste
3 T. Butter
1/2 C. Parmesan Cheese, grated
Method:
1. Using a food processor or blender, puree 1/3 C. of chicken stock and 1 C. of the peas until it's no longer lumpy. Set aside.
2. Heat the oil in a large sauce pan or pot. Add the shallots and sauté until they are translucent. Do not brown. Add the rice and stir it to coat it in oil.
3. Add the wine and stir until it is almost all absorbed.
4. Add the chicken stock, 1 cup at a time, stirring constantly until each addition is almost gone. This process should last about 15-25 minutes and the rice should be al dente (with a little bite left).
5. Remove from the heat and gently fold in the pea puree. Stir in the butter and the cheese & season with salt and pepper. Once the seasoning is ok, gently stir in the whole peas.
6. Serve warm. If the risotto gets too thick or sticky, add a little bit of warm stock and stir until the consistency is to your liking.
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