Farmers Market Risotto With Spring Onion Fresh Peas And Mint Recipes

Steps:

• In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
• Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
• Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.

Steps:

• Heat salted water in a small pot and blanch peas. It takes about 1-2 minutes and they will float to the top. Drain and submerge peas in cold icy water and set aside. Warm chicken broth in small saucepan. I like to add a parmesan rind to the broth while it warms. Heat olive oil in a heavy bottom pan over medium high heat. Add shallots, light-colored portion of spring onions and a large pinch of sea salt. Sauté until alliums are translucent, about 4 minutes. Don't allow them to brown, lower the heat if necessary. Add grated garlic and stir constantly for 30 seconds then add rice and sauté for another 4 minutes. Again, avoid browning. Add white wine and allow to cook off and absorb into rice. Using a ladle, add broth one ladle at a time until absorbed. No need to constantly stir, but it is a good idea to keep an eye on it and stir frequently. While rice is cooking take 1 cup of peas and blend in your blender with a few ladles of warmed chicken broth. Set aside, and when you have finished all of the broth in your saucepan add the green pea broth and allow the rice to absorb it. It takes about 40 minutes for the rice to absorb the entire amount of liquid. At the 40 minute mark, check the rice for doneness, it should creamy and slightly al-dente. Also add salt to taste at this time. If you are using homemade broth, it will likely need more salt than store bought broth. Stir in chilled blanched peas, chopped scallions and mint. Garnish with freshly grated parmesan and mint leaves. Drizzle with a little extra virgin olive oil. Serve immediately.