Spring pea risotto

May 14, 2008

MAKES 8 SERVINGS

4 tablespoons butter, divided

1/4 cup olive oil

2 shallots, minced

1 tablespoon green garlic or � tablespoon regular garlic, minced

1 cup Carnaroli risotto

Kosher salt, to taste

Fresh ground white pepper, to taste

3/4 cup Champagne

4 cups hot vegetable stock (you may need more so have

it hot and ready)

1 cup snap peas, cleaned

1 sprig fresh mint

� cup puree of blanched fresh peas (see note)

3 ounces Parmigiano Reggiano

� cup pea tendrils, rough chop, optional (see note)

In a large heavy bottomed stockpot, melt 2 tablespoons butter and olive oil over medium heat; do not let it turn brown. Add the shallots and garlic and cook until translucent. Add the risotto and stir to coat with the oil and butter; season with salt and fresh ground white pepper.

Add the Champagne and cook, stirring vigorously, with a wooden spoon until liquid is absorbed. Add the hot stock, a ladle at a time, stirring constantly, letting the liquid absorb before adding the next ladle. (It is important that the stock be kept hot throughout the process.)

When adding the last ladle of stock (the risotto should be cooked, but still have bite), add the snap peas and mint sprig. Cook until the liquid is absorbed, then remove from the heat and add remaining 2 tablespoons butter, pea puree, cheese and pea tendrils, if using; stir vigorously with a wooden spoon. Discard the mint sprig and serve. Risotto should be creamy, about the consistency of a good oatmeal, so that it can be eaten with a spoon.

Note: Make the pea puree ahead of time by blanching about � cup fresh peas in salted water, then pureeing peas in blender with a little of the cooking water. Can be done hours in advance and refrigerated. Pea tendrils should be available at Whole Foods and some farmers markets. If you can't find them, use a tender leafy green.

Nutrition facts per serving: 272 calories, 16 g fat, 6 g saturated fat, 25 mg cholesterol, 24 g carbohydrates, 6 g protein, 722 mg sodium, 1 g fiber