ENGLISH PEA AND SWEET ONION RISOTTO

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English Pea and Sweet Onion Risotto image

Provided by Geoffrey Zakarian

Time 55m

Yield 4 servings

Number Of Ingredients 14

5 cups chicken stock
5 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 cup small diced Spanish onion
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 cup carnaroli rice
1 cup white wine
5 tablespoons unsalted butter
1 cup frozen English peas, defrosted
1 tablespoon minced fresh chives
1 tablespoons fresh tarragon leaves
1/2 cup freshly grated Parmesan
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1 teaspoon white balsamic vinegar

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.

ADAA
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This was the worst risotto I've ever had. The peas were mushy, the onions were too strong, and the Parmesan cheese was overpowering. I would not recommend this recipe to anyone.


Bagumpe Jeff Myco Ssejjemba
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I made this risotto last night and it was a hit with my family! The flavors were perfect and the texture was creamy and delicious. I will definitely be making this again.


Iqra Nazeer
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This risotto was absolutely delicious! The peas and onions added a great sweetness and crunch, and the Parmesan cheese gave it a nice richness. I would definitely recommend this recipe to anyone looking for a flavorful and easy-to-make risotto.