Risotto with Spring Peas, Leeks and Parmigiano
This risotto is one we serve during spring and goes very well with all the fresh produce available at that time. You can also use “fresh frozen peas” but make sure to get a tasty and reputable brand (Whole Foods does a good job). This especially lends itself well to plenty of Sardinian Vermentino, enjoy!
- 2 cups Arborio rice
- 7 1⁄2 cups chicken stock (preferably low sodium)
- 1 cup dry white wine (something drinkable please)
- 2 tbsp extra-virgin olive oil (E.V.O.O.)
- 1 small onion minced
- 1⁄2 leek, cleaned and minced (only the white part please)
- 1 green onion, sliced
- 2 garlic cloves minced
- 1 cup fresh spring peas
- 1 cup freshly grated Parmigiano Reggiano
- 3 tbsp unsalted butter
- 4 leaves basil, chiffonade or torn (up to you)
- In a medium sauce pan, under medium heat, add the E.V. olive oil and sauté the onion, leek, green onion and garlic until tender. Add the Arborio rice and stir with a wooden spoon until well coated and toasted, about 3 minutes. Add the white wine and reduce until completely absorbed. Pour about 3 cups of the chicken stock into the risotto and cook until completely absorbed, continually stirring. Continue adding the chicken stock, 3 cups at a time, and after 15 minutes have passed, add the raw green peas and continue to cook the rice over medium heat. Taste the rice for the “al dente texture” after 18-20 minutes and turn off the heat.
- Then, stir in the Parmigiano Reggiano, basil and butter. Cover the pan and let sit for 2 minutes.
- Plate the risotto, a drizzle with a nice amount of E.V. olive oil, you’ll be very very happy.