Sweet Pea and Morel RisottoDescription
Around my hometown, the first mushrooms of the year are about to come bursting into the markets, and of course fresh peas from the South and West are already here. There is something about mushrooms and peas that I adore in tandem, and as a pair they have a deep affinity for rice. This recipe is one that I developed a few years ago as a side dish for a roasted lamb dinner. I have never made the lamb dish since, but the risotto I whip out each year at the first opportunity. The three elements of the dish may seem like extra work for the home cook, but they are easy to do, and can be done ahead of time, and trying it once will make you a true believer in the power of layering textures and elements in your cooking. Ingredients
InstructionsLiquidize the peas in a blender, with the chopped parsley and 1/2 cup stock. Place the butter in a large saute pan over high heat.
When butter foams, add the shallots and saute briefly. Add the rice, coating with 3 tablespoons butter. Add the wine and cook off the alcohol until wine is nearly evaporated. Add the stock, several ladles at a time over a 20 minute period until rice is cooked through. Combine stock, sherry and mushrooms over low heat in a 2 quart pot. Simmer until stock has nearly ‘glazed’, strain and season, reserve warm. Spoon portions of the risotto into pasta bowls, garnish with minced chives, the mushrooms and little drizzles of the mushroom glaze. |
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