Risotto fits in the category of perfect dishes. It can stand alone as a first course, or as a side dish or as an entire meal. It is even good served cold. It is at the same time both elegant and comforting and one of my favorite dishes to order when it is on the menu in a restaurant.
That said, I am little tired of the ubiquitous mushroom offering. I do like mushrooms, but not in everything and not in every risotto.
This recipe is inspired by the color green and the sweetness of peas and fennel.
BT's Pea And Fennel Risotto
Ingredients:
For Stock:
3 1/2 cups (830 ml) pea broth (recipe below) or vegetable stock
1/2 cup (112 ml) white wine
2 cups (475 ml) water
2 tablespoons Arak (optional)
For Risotto:
1 1/2 cups (250 grams) arborio rice
1 cup (130 grams) fresh or frozen peas
2 small fennel bulbs with fronds
2 tablespoon olive oil
3 shallots
2 cloves garlic - crushed
1 teaspoon kosher salt
ground black pepper
2 tablespoon unsalted butter
1/2 cup (90 grams) grated parmesan (optional)
Directions:
For Pea Broth:
Clean and rough chop, 1 leek, 1 carrot and 1 small bunch parsley
Place vegetables in saucepan with 6 cups (1.5 l) filtered water
Add 1/2 cup (65 grams) fresh or frozen peas
Add 1 cup (130 grams) snow peas, pea pods or pea shoots
In a herb bag place 1 bay leaf, 2 sprigs of thyme, 6 whole cloves and 6 peppercorns
Tie bag and add to saucepan
Add 1 1/2 teaspoons kosher salt
Bring water to boil and cook for 3 minutes
Remove from flame and strain through fine sieve
Toss solids
Retain liquids
For Risotto:
Reserve 1 cup (225 ml) stock in separate bowl
Remove fronds from fennel bulbs and reserve
Remove stalks from fennel bulbs and discard
Fine chop shallot and fennel
Add olive oil to heavy gauge cocotte
Add chopped shallot and fennel and turn flame on medium low
Sauté for 2 minutes
Add rice and sauté 2 more minutes, stirring frequently
Add garlic, wine and Arak if using
Immediately add 1 ladle (approximately 1 cup) of stock and stir
Turn flame to low
Continue cooking until liquid is absorbed
Repeat adding stock and stirring - approximately 3-4 times ( 20-25 minutes )
Add salt and peas and fennel fronds
Add reserved stock and cook 2 minutes more
Add butter and parmesan
Add 3 grinds black pepper
Taste for salt
Enjoy! !בתיאבון
Commentaires