Simple Sweet Pea Risotto
This simple sweet pea risotto is absolutely divine, creamy and luxurious and perfect in its simplicity. My recipe was inspired by Shauna Niequist's Basic Risotto recipe from her lovely book, Bread & Wine (an all time favorite of mine).
If you've never made risotto before, I recommend the recipe below as a good one to start with. The ingredients are simple and the instructions are easy, but keep in mind that you do have to follow them closely. Making risotto is a methodical process, an art, one that requires careful attention to the details of the masterpiece you are creating. It also requires patience. Sweet, sweet patience.
Some risotto recipes call for arborio rice, but I made this one with campanini, which in Italy is considered the Ferrari of rices for risotto. And in my experience, it really does live up to that standard. The texture is lovely, producing an authentic risotto that is luxuriously creamy and still perfectly al dente.
*I recommend serving this risotto with my simple grilled beef tenderloin and a tall glass of wine. Buon appetito!
Prep time: 10 minutes
Cook time: About 40 minutes
Extra virgin olive oil
4 cloves of garlic, minced
3 shallots, thickly sliced
2 cups campanini rice
1 cup good quality dry white wine
6 cups organic chicken broth
1 cup frozen sweet peas, thawed
2 tbs parsley, chopped
1 cup freshly shaved Parmesan
1. In a small pot, warm the chicken broth over low heat.
2. Cover the bottom of a dutch oven or stockpot with a thin layer of extra virgin olive oil and heat over medium-low heat. Stir in the sliced shallots with a wooden spoon and cook for a minute or so. Add the minced garlic and sauté for a few more minutes, until the shallots become translucent and the garlic releases that beautiful garlic smell. Add the rice and stir, coating it fully in the oil, shallots and garlic. When the rice has become a pale golden color, pour in the wine and stir until the wine is fully absorbed. Add a large ladle of warmed chicken broth to the rice, and stir, one again, until the broth is absorbed. Continue adding a ladle at a time, and stir almost continuously until the broth is absorbed and the rice is al dente, about 25-35 minutes.
3. Remove risotto from heat and stir in sweet peas, shaved parmesan and chopped parsley. Season with salt and pepper to taste. Serve immediately, with a bit more shaved parmesan.
Before making this risotto, I recommend checking out Bon Appétit magazine's great tips on How to Make the Best Risotto: Here are the 8 most common mistakes people make when cooking the beloved Italian rice dish, so you can avoid them.