Wednesday, April 17, 2013

English Pea Risotto

I found some English peas at the store awhile ago and this seemed the only proper thing to do with them!  It tasted like spring, and in particular, the mint flavor (from some very sharp dried spearmint) was really nice.

Finely chop a medium onion and sautee in butter until translucent.  Then add your arborio rice, cook it until the grains are chalky, add a big splash of white wine, and then add your broth in batches (for more detailed risotto instructions refer to google!!).

While the risotto cooks, bring the shelled peas to a boil in a saucepan, boil for 2 minutes, drain and bathe in ice water, then drain again.  When the risotto is done, add the peas, salt, pepper, finely grated parmesan to taste, perhaps a splash more white wine, and 2 tsp finely ground dried mint (or to taste depending on how strong your mint is - be cautious as too much mint would not be a good thing!).  

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