Sugar Snap Pea Risotto
The magic of risotto is in the absorption of flavored liquids into the grains, and the creamy Parmesan sauce, which is formed at the end of the process. Because the ingredients are so simple, and yet so very important to the exquisiteness of the dish, be sure to use excellent, quality ingredients.
- 1/4 cup fruity olive oil Add to list
- 1/2 cup leek, sliced Add to list
- 1/2 cup sliced crimini mushrooms (or 1/2 ounce dried porcini mushrooms, rehydrated in hot water and chopped) Add to list
- 1 1/2 cups Arborio rice Add to list
- 1/2 cup good dry white wine Add to list
- 5 to 6 cups flavorful vegetable or chicken broth (see note) Add to list
- 2 cups sugar or snow peas, strings removed Add to list
- 1/2 cup diced summer squash (zucchini, patty pan, etc.) Add to list
- 3 tablespoons fresh basil, finely chopped Add to list
- 1 cup freshly grated, aged Parmesan cheese Add to list
- Salt and freshly ground pepper to taste Add to list
In a heavy pot, heat the olive oil and cook the leeks and mushrooms until tender. From this point on the pan will need constant watching. Over medium-high heat add the rice and stir constantly for 2 minutes.
Add the white wine and stir until the liquid is absorbed into the rice. Pour in 1 cup of the broth and once again stir until absorbed. Add an additional cup of the broth and stir, once again, until fully absorbed. Proceed in this fashion with all the remaining broth except 1/2 cup, until the rice is cooked al dente.
At this point stir in the peas and summer squash and allow the mixture to cook for 1 to 2 minutes. As the final step, stir in the basil and remaining 1/2 cup of the stock. This should make the rice a little bit juicy. Immediately stir in the Parmesan. The cheese will melt into the stock, which hasn't been absorbed, and form a creamy sauce around the rice.
Serve immediately, garnished with sprigs of basil.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on June 13, 2009