Pea Risotto
Creamy risotto with bright green peas and Parmesan. The creaminess doesn't come from cream; it comes from the starch released from the rice through constant stirring. The two non-negotiable techniques are keeping your broth warm and adding it one ladle at a time.
Ingredients
- 6 cups chicken broth
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 1 celery stalk finely diced
- 1 1/2 cups Arborio rice
- 3 cloves garlic minced
- 1/2 cup dry white wine like Pinot Grigio
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh mint chopped
- Zest and juice of 1/2 lemon
Method
- Heat chicken broth in saucepan, keep at bare simmer.
- Melt 1 tbsp butter with oil in large pot over medium heat.
- Cook shallot and celery 5-7 minutes until soft.
- Add rice, stir 2 minutes until edges translucent.
- Add garlic, cook 1 minute.
- Pour in wine, cook until absorbed.
- Add salt and pepper.
- Add hot broth one ladle at a time, stirring constantly until absorbed before adding more.
- Continue process 20-25 minutes until rice is tender with slight bite.
- Add peas, cook 2 minutes.
- Remove from heat, stir in remaining butter, Parmesan, herbs, lemon zest and juice.
- Serve immediately with extra Parmesan.
Notes
Keep broth hot throughout cooking. Rice should be creamy and fluid like thick porridge when done.