I love Risotto
I do.
I totally love risotto. I could eat risotto for breakfast, lunch and dinner. 
I love rice.
I love cheese.
I love peas.
I love wine.
As I've said before, there is nothing that I can think of that woudn't work well in risotto. Hmmm, so why does the thought of rice pudding make me want to blow chunks - doesn't make any sense does it?
I got this totally rad sweet pea stuff in the food box this week. Have I ever shucked (is that even the word?) peas before? No.
Who cares, it was easy and they tasted great. I was torn because I wanted to make curry with them (Keema - Oh Yeah!) but I also got really hungry and then there wasn't any meat thawed and ready to go and then I saw this recipe for pea risotto in the magazine and then... I was making it. I loved this dish so much that I had 3 helpings in about 10 minutes. Now, truth be told, it was about 4:30 and I hadn't eaten lunch yet, so this was like supch or lupper or whatever you want to call it. But, I didn't have this with anything else, just straight up, no meat, no extras. It was great. I love those kinds of meals, driven by necessity and totally satisfying in the end.
I find risotto quite easy to pull off. I'm not sure what the mystery is. Maybe I'm the only one who even thought that there was a mystery! I also used some wine (that I just happened to have chilling in the fridge) from one of my favourite Ontario Wineries (yes, we do have rather good Wineries in Ontario), Coyote's Run.
The addition really does make a difference in the taste, another layer so to speak. As always, you do have to stand and stir but really, what trouble is stirring? Either way, I don't actually find that I'm spending any longer at the stove than for any other recipe and the results are always optimal.
Pea Risotto
(inspired by BBC Good Food magazine)
1/4 cup butter
1/2 cup onion diced fine
1 1/2 cup peas (I got mine fresh from the pod - thanks to the Food Box)
4 cups of chicken or veg. broth heated (I used organic chicken)
2 cups arborio rice
1/2 cup white wine
1/2 cup parmesan cheese
1 - 2 tsp salt to taste
little bit of lemon zest (optional)
In heavy bottomed pan melt the butter and then add the veggies. Let them sweat at a fairly low heat for about 7 min. or so. Add the Arborio rice to the butter and veggies and mix well. Increase the heat just a bit. Once everything is well coated and has kind of warmed up a bit then begin to add in the heated broth by the ladle. Add one ladle and mix well, letting the mixture simmer well (the whole idea with risotto is that it simmers constantly, which is why heating the broth is so important - that way the temperature won't be affected when you add cold liquid). Continue adding by ladleful until the risotto looks like it's started get creamy and fluffy. Begin to test for doneness. Add the wine and continue to mix well (you could continue adding ladles of broth as well). Once the rice looks done add in the salt and the parmesan. Check the tastes and adjust as necessary. Enjoy....
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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