Thanks to Executive Chef Jason Maddy of Oak in Dallas for this great recipe.
Spring Pea Risotto
(yields 4 portions)
2 cups carnaroli or Arborio rice
8 cups chicken stock (vegetable stock may be used for vegetarian dish)
2 shallots minced
½ cup white wine
3 tablespoons extra virgin olive oil
½ cup Parmesan cheese grated
1-½ cup fresh English peas
2 lemon for zest
3 oz Serrano ham* (this may be omitted for vegetarian dish)
Salt and white pepper as needed
1 Blanch fresh peas in a large pot of rapidly boiling, salted water.
Cook peas until they float. Quickly shock the peas in ice water. Transfer
one cup of the cooked peas to a food processor. Add one half-cup stock
and blend until smooth. Season with salt and white pepper. Reserve
2 In a large saucepan heat the olive oil. Sweat the shallot in hot oil until translucent.
Add the rice and toast with out coloration for one minute. Add white wine and
continue cooking for one minute. Add stock one cup at a time constantly stirring
with a wood spoon. As the rice absorbs liquid continue adding stock until the rice
becomes tender but still al-dente. All the stock may not be necessary.
3 Once the rice has reached desired tenderness, about 18 minutes, add Parmesan,
mascarpone and pureed peas. Season with salt and pepper.
4 Transfer the risotto to four serving dishes. Divide the Serrano ham among the
dishes. Zest the lemon on top of each risotto.
* Prosciutto or any thin sliced cured meat can be substituted.
Read more on myFOXdfw.com: http://www.myfoxdfw.com/dpp/good_day/recipes/Spring-Pea-Risotto-042312#ixzz1ss1MQR8B
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