Basil Pea Risotto

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basil pea risotto

Risotto is slow cooked Arborio rice, a very popular Italian dish that is featured on many menus in restaurants all over the world. The starch in the rice releases during cooking and makes a naturally creamy rich dish. It does take a while to prepare, so if you have time and patience and want to bring the restaurant experience to your kitchen, try out this delicious risotto. The risotto is great served with pan seared fish.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings

Ingredients

  • 1 cup basil divided (3/4 cup basil for the recipe+1/4 cup for garnishbasil)
  • 2 1/2 cups frozen peas (divided into 2 for the recipes + 1/2 cup for garnish)
  • 1 cup Arborio rice
  • 1 cup of room temperature white wine
  • 3-4 cups vegetable or pareve chicken stock
  • 1 shallot
  • 1 clove garlic
  • 3 tablespoons butter
  • 1 tablespoon of oil
  • ½ cup shredded parmesan cheese

Preparation

Place basil and peas in boiling water for three minutes, strain, add a tablespoon of butter, sprinkle with salt and pepper and puree with immersion blender, set aside.
Place vegetable stock in a pot and bring to a simmer. Keep stock hot during the entire cooking process.
Melt butter and oil in a large sauté pan and sauté shallot and garlic until shallots are translucent.
Add rice, stir rice with butter and onion for about five to seven minutes until rice absorbs butter and rice becomes translucent.
Add wine, bring to a simmer and let the wine cook out.
Add 1 cup of stock and simmer on low until liquid is absorbed.
Add 1 cup more stock and simmer until liquid is absorbed.
Add last cup of stock and simmer until all liquid is absorbed.
Taste rice. Add salt to taste. If rice too al dente for you add a bit more stock as necessary and simmer until all liquid is absorbed.
Once rice is fully cooked add parmesan cheese and chopped basil.
Gently stir basil-pea puree with risotto and serve.

TIP!
Leftover risotto can be made into Arancini Di Riso, which is fried risotto balls.  When risotto is cold form the risotto into small balls and stuff with a piece of mozzarella.  Coat with beaten egg and then panko bread crumbs and deep fry.  Serve with tomato sauce and grated Parmesan cheese.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now