Farmers Market Risotto With Spring Onion Fresh Peas And Mint Recipes

ENGLISH PEA AND SWEET ONION RISOTTO

Steps:

• In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
• Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
• In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
• When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.

SPRING GREEN RISOTTO

Steps:

• Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
• When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

RISOTTO WITH PEAS

Steps:

• Heat oil in a 3-1/2 quart sauté pan over medium heat.
• Add onion and garlic.
• Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
• Add rice.
• Cook, stirring, until grains look opaque, about 2- 3 minutes.
• Add broth, wine and frozen peas.
• Stir to combine.
• Increase heat to medium-high, cover and bring to a boil, stirring often.
• Reduce heat to low and simmer, uncovered.
• Stir occasionally.
• Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
• Rice should be tender but not mushy.
• Remove from heat.
• Add cheese and stir to combine.
• Season with salt and pepper if desired.
• Serve warm, with additional grated cheese to top if desired.

PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS

Steps:

• Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
• Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
• To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
• To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.

RISOTTO WITH PEAS

Steps:

• In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
• Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
• Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.

FARMERS€™ MARKET RISOTTO WITH SPRING ONION, FRESH PEAS, AND MINT

Steps:

• Heat salted water in a small pot and blanch peas. It takes about 1-2 minutes and they will float to the top. Drain and submerge peas in cold icy water and set aside. Warm chicken broth in small saucepan. I like to add a parmesan rind to the broth while it warms. Heat olive oil in a heavy bottom pan over medium high heat. Add shallots, light-colored portion of spring onions and a large pinch of sea salt. Sauté until alliums are translucent, about 4 minutes. Don't allow them to brown, lower the heat if necessary. Add grated garlic and stir constantly for 30 seconds then add rice and sauté for another 4 minutes. Again, avoid browning. Add white wine and allow to cook off and absorb into rice. Using a ladle, add broth one ladle at a time until absorbed. No need to constantly stir, but it is a good idea to keep an eye on it and stir frequently. While rice is cooking take 1 cup of peas and blend in your blender with a few ladles of warmed chicken broth. Set aside, and when you have finished all of the broth in your saucepan add the green pea broth and allow the rice to absorb it. It takes about 40 minutes for the rice to absorb the entire amount of liquid. At the 40 minute mark, check the rice for doneness, it should creamy and slightly al-dente. Also add salt to taste at this time. If you are using homemade broth, it will likely need more salt than store bought broth. Stir in chilled blanched peas, chopped scallions and mint. Garnish with freshly grated parmesan and mint leaves. Drizzle with a little extra virgin olive oil. Serve immediately.