This bright green risotto is the perfect compliment to the first of the season salmon. The peas are sweet and delicious.
2 cups shelled English peas
½ cup heavy cream
2 cups vegetable stock or water
1 Shallot, peeled and chopped finely
1 cup Arborio rice
½ cup white wine
½ cup heavy cream for the risotto
¼ cup chopped flat leaf parsley
1 teaspoon chopped thyme
1 teaspoon chopped mint
1.Bring a medium saucepan of water to a boil. Cook the English peas until they are cooked through (about 8 minutes). Place the cooked peas in a bowl of ice water to stop the cooking process and keep the peas green.
2.Drain the peas and place in a medium mixing bowl. Puree the peas in a blender of with an immersion blender with the heavy cream Salt and pepper to taste.
3.Place a medium sauce pan over medium high heat and bring the vegetable stock to a simmer.
4.Place a medium sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Add the shallot and sweat for several minutes until the shallot is very soft but not browned. Add the Arborio rice and stir until each grain of rice is coated with the olive oil. Add the white wine.
5.Increase the heat and allow the wine to simmer for several minutes. Add the hot stock or water into the rice by ladlefuls. Stir with each addition of stock before adding another. Continue until the liquid is completely added to the rice and the rice is soft and creamy but remains al dente.
6.Stir in the remaining heavy cream. Remove from the heat and stir in the pea puree. Adjust seasoning and sprinkle with herbs and Parmesan cheese, if desired.
Recipe courtesy of Chef Laura Frankel