Pea Vermouth Grain Risotto Recipes

Steps:

• Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
• Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
• Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

Steps:

• Cook peas in boiling stock or water. Don't waste pods, you can place them in the stock after the peas are cooked to infuse their fantastic delicate flavor. Use this stock as part of the stock/water for the risotto. At the end of Stage 3 in the basic risotto recipe, add the prawns and peas and simmer for 1 minute as prawns take no time to cook. At Stage 4 of the risotto recipe throw in the fresh herbs and squeeze the lemon juice. Stir and serve immediately. Drizzle with good peppery olive oil.;
• Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
• Yield: 6 servings

Steps:

• Snap the woody ends off the asparagus stalks and roughly bash with the blade of a knife. Tip the ends into a saucepan along with the reserved pea pods, if using, and parmesan rind, if you have it. Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. Meanwhile, cut the tips off the asparagus, set aside, and slice the stalks into rounds.
• Bring the rest of the stock to the boil in a small saucepan, tip in the asparagus tips and cook for 1 min. Scoop out into a bowl using a slotted spoon and set aside. Tip the rest of the asparagus and the peas into the pan and simmer for 3-4 mins until just tender. Tip half the cooked veg and the stock from the pan into a blender and blitz until frothy and green. Return to the pan with the whole vegetables and set aside.
• Heat most of the oil in a large, shallow saucepan over a low heat and cook the onions for 8-10 mins until soft but not translucent. Stir in the rice to coat in the onions and oil, turn the heat up slightly and cook for 3 mins. Pour over the wine or vermouth, then stir and simmer until the liquid has evaporated.
• Add a ladleful of stock from the large pan, avoiding the pea pods and asparagus ends, stirring vigorously and only adding more when the first ladle has been absorbed by the rice. Keep adding stock in this way until it is absorbed, the pan is dry and the rice is al dente (about 15 mins), then add the green stock, along with the veg, and cook for 3-4 mins more until the rice is just tender and you can see the bottom of the pan when you draw a spoon through it.
• Remove from the heat and leave to stand for a minute, then beat in the butter, most of the cheese, a squeeze of lemon juice and some seasoning. Stir until the cheese has melted and the risotto is thick. Serve in warmed bowls topped with the asparagus tips, pea shoots (if using), the rest of the cheese and a drizzle of olive oil.

Steps:

• Season the veal shanks with the garlic, lemon zest, 1 tablespoon thyme, and rosemary. Cover, and refrigerate overnight.
• Take the veal shanks out of the refrigerator an hour before cooking, to bring them to room temperature. After 30 minutes, season the shanks on all sides with 3 tablespoons salt and 2 teaspoons pepper. Reserve the garlic and any excess herbs.
• Preheat the oven to 325°F.
• Heat a large sauté pan over high heat for 3 minutes. Pour in the olive oil and wait a minute or two, until the pan is very hot, almost smoking. Place the shanks in the pot, and sear until caramelized and nicely browned on all sides. Depending on the size of your pan, you will probably have to sear the meat in batches. (Do not crowd the meat or get lazy or rushed with this step. It's very important that the meat sear to a deep golden brown on all sides; this will take a good 15 to 20 minutes.) When the shanks are nicely browned, transfer them to a braising pan. They should sit flat, bones standing up, in one layer.
• Turn the heat down to medium, and add the onion, carrot, celery, sage sprigs, and reserved garlic and herbs. Stir with a wooden spoon to scrape up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Stir in the tomatoes and cook a few more minutes. Add the vermouth, turn the heat to high, and reduce the liquid by half.
• Add the stock and bring to a boil. Pour the liquid over the shanks, scraping any of the vegetables that fall on the meat back into the liquid. The stock mixture should almost cover the shanks (if not, add a little more stock or water). Tuck the parsley sprigs in the broth around the shanks. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
• To check the meat for doneness, carefully remove the lid and foil (watch out for the hot steam), and pierce one of the shanks with a paring knife. When the meat is done, it will yield easily. Taste a piece if you are not sure.
• Turn the oven up to 400°F.
• Carefully transfer the veal shanks to a baking sheet and return them to the oven to brown 10 to 15 minutes.
• Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the braising juices. If necessary, reduce the broth over medium-high heat about 5 minutes, to thicken slightly. Taste for seasoning.
• Heat a large sauté pan over medium heat for 1 minute. Add the butter, and when it foams, add the peas. Turn the heat down to low, and sauté the peas gently about 3 minutes, shaking the pan a few times. Add the shallots, 1 teaspoon thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Stir to combine, and cook a few minutes, until the shallots are soft and translucent.
• Add 1/2 cup water and turn the heat up to medium. Cook a minute or so, until the peas are just tender. Turn off the heat and toss in the pea shoots.
• Arrange the veal shanks on a large warm platter. Ladle lots of the braising juices over the meat. Spoon the sauté of peas and pea shoots on top. Serve a bowl of saffron risotto and the remaining braising juices on the side.
• Saffron Risotto
• Toast the saffron threads in a small pan over medium heat, just until they dry and become brittle. Pound the saffron in a mortar to a fine powder. Add half the butter, and use a rubber spatula to incorporate it.
• Bring the chicken stock and 3 1/2 cups water to a boil over high heat. Turn off the heat.
• Meanwhile, heat a medium heavy-bottomed pot over medium-high heat for 2 minutes. Swirl in the saffron butter, and when it foams, add the onion, thyme, chile, 1/2 teaspoon salt, and a few grindings of black pepper. Sauté about 5 minutes, stirring often, until the onion is translucent. Stir in the rice and 1 1/2 teaspoons salt. Cook about 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
• Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock and stir continuously. When the stock is completely absorbed, begin adding the liquid in 1 cup batches, stirring all the time, with a wooden spoon, back and forth in a rhythmic motion. Wait for each batch of liquid to be absorbed before adding the next. The rice should be bubbling and quickly absorbing the liquid. After about 15 minutes, taste the rice for tenderness. It should be slightly but not too al dente. The risotto may need more liquid and more time, so keep cooking until it's done. It should be neither soupy nor dry; each grain of rice should be coated in a flavorful starchy "sauce."
• When the rice is almost done, turn off the heat. Let the risotto "rest" for a minute or two, then quickly stir in the remaining 2 tablespoons butter and the parsley (and Parmigiano-Reggiano if you are using it). Taste for seasoning. The rice will keep absorbing liquid, so add a little more stock if it seems dry. Spoon the risotto into a serving bowl.
• Note
• You can braise the veal shanks a day or two ahead of time; just remember they need to marinate a full day beforehand. Bring the cooked meat to room temperature and then gently reheat it, covered, in the broth. Start the risotto after you take the veal out of the oven the first time (or after you have reheated it) and strain the braising juices. After the risotto has been cooking about 10 minutes, put the shanks in the oven to brown. Recruit a friend to help you by preparing the sauté of peas and pea shoots while you finish the risotto.