Thursday, June 16, 2011

Recipe with peas

Fresh pea risotto w/ mint

Ingredients: onion, butter, olive oil, risotto rice, white wine or dry vermouth, stock, fresh peas, parmesan cheese, fresh mint, pepper

Preparing: Prepare as any risotto dish. Saute the onions in butter and olive oil. Then add and slightly toast the rice (we use 1 cup rice for a 2-person meal with a little leftovers). Add a hefty amount of white wine (or dry vermouth) and let the alcohol boil off. Then start adding the hot stock in small quantities, stirring often. When you add your last installment of broth, add the peas and fresh mint. Then stir in parmesan cheese and crack a lot of black pepper in it.

Eating: Sprinkle with some fresh lemon juice. A tasty main course or side for duck breast.

Dish history: If you are not going to eat fresh peas right out of the pod, this is a nice way to present them, still crispy and paired with their companion herb. Made this for the first time a few years back with a good friend who had the habit of only eating things when they were in season and this dish made such a fresh impression.

No comments:

Post a Comment