Minty’s Mint and Pea Risotto Recipe

Minty’s Mint and Pea Risotto Recipe

For 4

Ingredients:

1 large bunch of fresh mint – about ½ cup
1 lb fresh English peas in their pods
1 quart good chicken stock [if you want to veggie version substitute vegetable stock]
3 tablespoons extra virgin olive oil
2 shallots, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
½ cup dry vermouth
1 cup of Arborio risotto rice
1 small piece of Parmesan – preferably Parmigiano Reggiano for grating on top of dish

What to do:

1. Pick the mint from the herb garden, pluck the leaves from the stalks, wash and chop.

2. Shell the peas and try to resist eating too many raw! [If the peas are young and very fresh you can use the discarded shells in a salad with yogurt cheese – see the recipe on the site.]

3. Heat the stock to a slow boil and use it to blanch half the peas and all the mint. Remove from the liquid with a spider spoon and place in a blender with a ladle of the stock. Pulse to form a rough purée and set aside.

4. In a heavy bottomed pan heat the olive oil. Fry the shallots gently over a medium heat until soft, add the garlic and cook for another minute. Add the rice and stir to coat it in the oil and shallot mixture. After about 4 minutes the rice grains should be turning translucent. Add the vermouth and the peas that weren’t blended and allow to reduce before starting to add the stock.

5. As for any risotto, stir constantly and add the hot stock ladle by ladle, waiting for the stock to be absorbed by the rice before adding more. The mixture should be wet but not swimming.

6. Just before the rice is al dente – about 20 minutes – stir in the pea and mint purée and cook for another minute or two until the rice is al dente.

7. Season and serve immediately with a generous amount of Parmigiano Reggiano freshly grated on top.