I developed a recipe for the pea risotto I described in a previous post for those of you who are more comfortable working from more explicit directions. Enjoy!
Risotto of Fresh Peas and Pea Shell Infusion
2 pounds fresh peas, in the shell
2 pounds fresh peas, in the shell
1/2 teaspoon salt
4 tablespoon butter
1/2 cup onion, finely chopped
2 cups arborio rice
1/3 cup parmesan cheese
Shell the fresh peas, reserving both the peas and the shells.
Roughly chop the pea shells. Microwave the pea shells in two batches in a glass bowl or dish for three minutes, adding 1/2 cup water to each batch. Add 4 cups water total and the salt to the pea shells and puree them in batches in a food processor or blender.
Line a colander or sieve with a clean dishtowel. Place the colander in a large bowl or pot and pour in the pureed pea shells. Allow the infusion to drain through the dishtowel for about two hours. Gently squeeze the towel to extract some additional liquid; you should have about five cups.
Saute the chopped onion in a saucepan over low heat until translucent. Add the rice and stir to coat the grains. Add two cups of the pea shell infusion and bring to a simmer, stirring occaisonally. Continue adding additional infusion, about a cup at a time, as the rice absorbs the liquid just until the rice becomes tender. If you run out of the infusion, just use water.
While the risotto is cooking, blanch the peas in boiling water for about two minutes. Drain the peas and rinse in cold water to stop the cooking.
Once the risotto is done cooking, gently stir in the parmesan cheese and peas. Serve. Enjoy!
4 tablespoon butter
1/2 cup onion, finely chopped
2 cups arborio rice
1/3 cup parmesan cheese
Shell the fresh peas, reserving both the peas and the shells.
Roughly chop the pea shells. Microwave the pea shells in two batches in a glass bowl or dish for three minutes, adding 1/2 cup water to each batch. Add 4 cups water total and the salt to the pea shells and puree them in batches in a food processor or blender.
Line a colander or sieve with a clean dishtowel. Place the colander in a large bowl or pot and pour in the pureed pea shells. Allow the infusion to drain through the dishtowel for about two hours. Gently squeeze the towel to extract some additional liquid; you should have about five cups.
Saute the chopped onion in a saucepan over low heat until translucent. Add the rice and stir to coat the grains. Add two cups of the pea shell infusion and bring to a simmer, stirring occaisonally. Continue adding additional infusion, about a cup at a time, as the rice absorbs the liquid just until the rice becomes tender. If you run out of the infusion, just use water.
While the risotto is cooking, blanch the peas in boiling water for about two minutes. Drain the peas and rinse in cold water to stop the cooking.
Once the risotto is done cooking, gently stir in the parmesan cheese and peas. Serve. Enjoy!
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