10.10.13

Peasotto

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I made a simple and delicious pea risotto for dinner tonight. My best friend would take mac 'n cheese and peas for dinner every night if she had it her way. Needless to say I'm the complete opposite. I thought I'd appease her craving but turn it up a notch. And here we have it. 


Simple Risotto 
Ingredients
1½ cups arborio rice
1 qt chicken stock
½ cup white wine
1 medium shallot or ½ small onion, chopped (about ½ cup)
4 Tbsp unsalted butter
¼ cup grated Parmesan cheese
1 Tbsp chopped Italian parsley
Kosher salt, to taste
Cracked pepper, to taste
1 cup peas (frozen or fresh)

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat 2 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.

Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.

(Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.)

 Makes 6-8 servings

5 comments:

  1. Ap"peas"e her craving?! I see what you did there. (Haha, sorry.) I love risotto so much but I've never tried making it -- getting the consistency just right scares me! I'm from an Asian household so I rely on the rice cooker almost exclusively to cook rice. But I love your detailed instructions so I might just have to go for this soon. Thanks for the post and the lovely photos!

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