ENGLISH PEA AND SWEET ONION RISOTTO
Provided by Geoffrey Zakarian
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
- Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
- In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
- When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.
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Asraful Zedd
[email protected]Overall, this risotto was a disappointment. I would not recommend it.
Thabi Bobgekile
[email protected]This risotto was good, but not great. I think it needed more vegetables. I also found the texture to be a bit too mushy.
Rang kutoa
[email protected]I followed the recipe exactly, but my risotto turned out too dry. I think I needed to add more liquid. I also found the flavor to be a bit one-dimensional.
Lenworth Brady
[email protected]This risotto was a bit bland for my taste. I think it needed more salt and pepper. I also added some chopped fresh parsley to give it a bit more flavor.
Nonhlanhla Mfeka
[email protected]I've made this risotto several times now, and it's always a hit! It's so easy to make, and it's always delicious. I love the creamy texture and the sweet flavor of the peas and onions. I highly recommend this recipe!
Wilondja Itaji
[email protected]This was my first time making risotto, and it turned out great! I followed the recipe exactly, and it was easy to follow. The risotto was creamy and flavorful, and the peas and onions added a nice touch of sweetness. I will definitely be making this
Rabbi Rabbiali
[email protected]I love risotto, and this recipe is one of my favorites. The peas and onions add a nice sweetness and crunch, and the Parmesan cheese makes it extra creamy. I always get compliments when I make this dish.
Ashraf Miha
[email protected]This risotto was easy to make and turned out great! I used frozen peas and onions, and it still tasted delicious. I will definitely be making this again.
randy Wheeler
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved it. I especially liked the addition of the white wine, which gave it a nice depth of flavor.
Mudasir Tunio
[email protected]This risotto was absolutely delicious! The flavors of the peas and onions were perfectly balanced, and the creamy texture was just right. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!