6.18.2009

Smitty's Summer Risotto

Please welcome back too long gone LA guest-blogger, Smitty - here to enthral you with tales of a summer meal gone right!
A few months ago, I came home from the farmers market with some beautiful fresh mint and an unbelievable bag of fresh shelled peas, and the next day happened to stumble across this recipe on one of my favorite design blogs (which, by the way, rarely has recipes).

I couldn't believe my luck that I had just picked up the exact ingredients to make this lovely dish, and I knew I had to try it right away, which I did. Ever since then, I'd been craving this dish because it is completely delicious and addictive. Please make this dish immediately and add it to the list of recipes you can make off the top of your head. You'll make a lot of friends this way, trust me.

Pea, Mint and Feta Risotto

1 ½ cups Arborio rice
3 cups vegetable stock
1/2 cup white wine
½ cup crumbled feta
½ bunch mint, leaves torn
2 cups fresh or frozen peas
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons olive oil
1/4 cup grated Parmesan

1. Start by boiling 3 cups of water, then add the mint, peas, garlic and some salt. Blanch the ingredients (about 3-5 min, just until the fresh peas are soft or, if frozen, the peas are cooked through), remove from heat and let cool. Remove 1/4 of the peas and torn mint leaves to use as garnish. Puree the remaining peas, mint, garlic and water in a blender and set aside.

2. In a large saucepan, heat the olive oil over medium heat and add the chopped onion. Cook the onion until soft, then add the rice and stir until the rice is coated.

3. Add 1 cup of vegetable broth and cook, stirring frequently, until the broth is absorbed. Continue to add broth 1 cup at a time (keep stirring so that it doesn't stick to the pan). After you've added 3 cups of broth, taste the risotto -- it should be al dente but if it's too crunchy add 1/2 cup more vegetable broth and the wine to taste. Then add the pea/mint puree and cook until it is absorbed and the risotto is at the desired texture. Taste to see if it needs salt (if you're like me, it will need salt).

4. Remove from heat and stir in the Parmesan cheese. Serve immediately, using the remaining pea and mint, crumbled feta cheese and cracked black pepper as garnish. Enjoy the deliciousness!

2 comments:

emily said...

i would like to attest to the amazing deliciousness of this meal. i'm obsessed.

dapeen said...

looks good smitty - was it better than hadee's?