lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, April 30, 2010

Spring Pea Risotto

I adapted this recipe from Mario Batali's Risotto Milanese. C is a big risotto fan, but I think that is mainly because it tastes to him like Rice-a-roni (blech!)  Like most risottos, this needs constant attention.  I paired it with Garlic Mustard Pork Tenderloin, which needs hardly any attention at all.  Miss F always needs attention and making this recipe caused me to discover that she loves to eat frozen peas.  She snacked while I stirred and everyone was happy. 
Spring Pea Risotto
printable recipe

1/8 cup extra-virgin Olive Oil
½ medium Onion, cut into ¼-inch dice
1 cups Arborio Rice
2 cups Chicken Stock, hot
1 cup peas
2 tablespoons (1/2 stick) unsalted Butter
¼ cup freshly grated Parmigiano-Reggiano cheese

In a 12 inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 6 to 8 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add a 4- to 6-ounce ladle of the stock and cook, stirring, until it is absorbed. Continue adding stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the peas and cook for 3 minutes. Stir in the butter and cheese until melted.
Pin It Now!

No comments:

Related Posts Plugin for WordPress, Blogger...