Sweet Pea Risotto - NBC Connecticut
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Taste of Today Recipes

Sweet Pea Risotto

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    NEWSLETTERS

    Sweet Pea Risotto
    Quartinos' New Aged Risotto
    What's in it? This affordable luxury is available to the customers of Quartino in a variety of formats, such as Shrimp Risotto with Zucchini & Sun-Dried Tomatoes; Tuscan Sausage Risotto with Oven Roasted Tomatoes & Fresh Peas; Roasted Portobello Mushroom Risotto; Asparagus Risotto; and Risotto Milanese.
    Suggested pairing: Works well with a fragrant Italian Vini Rossi; Bianchi or Rossato e Frizzante
    How much is it? $10
    Chef John Coletta says: "Acquerello organic Carnaroli risotto from Piedmonte, Italy is aged for a minimum of 1 year. It's a satisfying creamy decadent experience with a firm texture that is consistently achieved."
    Quartinos, 626 N State, VIEW FULL MENUS

    • 3 Tbsp. Extra Virgin Olive Oil
    • 1 Cup Onions-small diced
    • 1 Cup Arborio Rice-available in Italian section of market
    • 4 Cups Chicken or Vegetable Broth- heat until simmering, season well with s & p
    • 2 Cups Fresh Shelled Peas-steamed and cooled or frozen baby peas-thawed
    • ¾ Cup Heavy Cream
    • 2 Tbsp. Butter
    • ¼ Cup Freshly Grated Parmesan Cheese
    •  Salt and Black Pepper to Taste

    Heat a large, wide, heavy-bottomed saucepan on medium high heat. Add olive oil and onions. Cook stirring for about 2 minutes or until translucent and sweet smelling. Add rice and coat with the hot oil, cook for 30 seconds. Using a 4 oz. soup ladle, add the well seasoned, simmering broth gradually to rice, stirring quite regularly with a wooden spoon. (Using a metal spoon will result in gummy, mushy rice since it will puree the rice as it cooks).  As rice absorbs the stock, add more. Continue this process for about 15 minutes or until rice is starting to get tender. Adjust heat only to maintain a gentle bubbling. If it cooks too fast, more liquid will be required since much is evaporating into the air.

    While rice is cooking, place 1 cup of the thawed frozen peas (reserve other cup of peas for later) and the heavy cream in blender, puree until smooth, reserve. After 15 minutes, taste the rice for a tender, yet slightly firm texture at center of grain. When the rice is just slightly underdone, add the pea puree, reserved cup of peas, butter, and parmesan. Cook stirring gently for 2 minutes just to heat through. If sauce is too thick, add a touch more broth or water. Texture of sauce should be very creamy. Divide into four soup plates, garnish the top with more parmesan cheese and peas. Enjoy!