Too often people are scared of food because it is complex to make. Today, I am going to share a simple risotto that does not require constant attention. Risotto is delicious because it is usually full of butter and cheese. I have made mine with a meager amount of butter and no cheese at all. If you want to use cheese, however, in the last step, add 1/2 cup of Parmesan and don’t add the salt.
The Pea Puree
2 cups of peas (I used frozen)
1 teaspoon salt
3 tablespoons of olive oil
1. Bring a pot of water to a boil.
2. Once the water is boiling, add the peas and let them sit for 1 minute.
3. After a minute, they should be cooked. Strain them into a colander.
4. Put the peas in a blender with salt and olive oil, and blend. If the puree is a little too thick, add more oil or some water.
5. Remove the puree from the blender and set it aside.
1/2 cup of shallots
5 tablespoons of olive oil
2 cups Arborio Rice
6 to 8 cups of vegetable stock
2 to 3 tablespoons of butter
1 to 2 teaspoons of salt
1 1/2 pounds of mushrooms
1. Peal and dice the shallots.
2. Heat a medium size pot and add the oil.
3. Once the oil is hot, pour in the diced shallots. They should start to sizzle immediately.
4. Once the shallots start to brown, add the rice and let it brown for about 2 minutes.
5. At that point, add a cup of warm vegetable stock and give the rice a stir.
6. Let the risotto stand for 3 to 5 minutes on a simmer until most of the liquid is evaporated. At that point, add another half cup to a cup of stock and simmer.
7. Repeat this process about three more times.
8. While you are waiting, prepare the mushrooms. Cut them thinly.
9. When the rice is al dente at about 17 minutes, add the mushrooms, butter, salt, and pea puree. At this point, start stirring constantly for the next 3 to 5 minutes. Stir in one direction only to avoid breaking the rice kernels.
10. Serve while hot.