Peas and rice are a typical Venitian pairing. These simple ingredients can make a very easy pea(sy) risotto.
Here is our modern adaptation inspired by a recipe from Il Cucchiaio d’Argento. We have included some tips that will make your risotto even creamier without adding more butter or cheese.
A pe(asy) pea risotto
Course: MainCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
40
minutesIngredients
320g Carnaroli rice (or Vialone nano)
250g fresh peas (but frozen will do well too)
80g Pecorino Romano (Parmesan is good too) + 10g as a garnish
1 shallot
500g vegetable broth
30g of unsalted butter
Olive Oil
Zest of 1 lemon
80g of white dry wine
A handful of basil
A handful of pea shoots
Salt, black pepper
Directions
- Pea purée
- Peel and chop finely the shallot.
- Drizzle olive oil on a heavy pan and preheat on a medium heat. Add shallot and fry slowly until soft and translucent.
- Add peas, stirring to coat them in the oil. Fry them slowly for about 6 to 7 mins until soft and fragrant.
- Add salt, black pepper and the zest of a half lemon.
- Set aside 4 tbsp of peas (for the garnish) and let the rest cool.
- Then blend into a puree using a hand blender.
- Rice
- Drizzle olive oil on a heavy pan and preheat on medium heat.
- Once it is hot, add the rice, stirring to coat it in the oil. Fry for 2 to 3 minutes (this will release more starch, making the risotto creamier).
- Add the wine (it should hiss) and cook for 2 to 3 minutes, or until nearly evaporated.
- Turn the heat down to medium. Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring very often (stirring also allows more starch to be released).
- The pea puree needs to be added midway through the process (approximately 10min after starting to add stock).
- Keep checking the texture of your rice, you may not need to add all stock.
- Once the rice is ready, turn off the heat.
- Add butter, ⅔ amount of grated Pecorino and chopped basil. Mix well until the texture is smooth and creamy.
- Plating
- Divide risotto in 4 plates, sprinkle some grated Pecorino and place reserved peas on the top of each plate.
- Grate the rest of the lemon zest over peas and sprinkle with black pepper.
- Add some pea shoots on the top.