Is “stirring” on your list of hobbies?
… No? Same here. I’m not THAT much of a looney tune.
But here’s a sampling of what I do like doing:
-Make not-fizzy mimosas with Moscato I have left over from making sabayon. I don’t like sweet wine, but I’m not throwing it out, okay? It’s wine just like any other wine. Does it not have feelings? Does. It. Not. Bleed?!?!
-Pick out nail polish based solely on the names. Current favorites: “Bam-blue-zled” and “Follow me on glitter.”
–Listen to the Supreme Court. No, really! At least today and yesterday.
-Eat risotto. This is the one that’s relevant. And to make risotto, we must stir. Stir valiantly, my friends. You will be rewarded.
Hellooooo spring. Frozen peas are just not quite the same as fresh. Fresh peas are special this time of year, and I appreciate them so very much.
These are just some other delicious things. Perhaps they’re underrated. Perhaps we could call this lemon-shallot-cheese risotto next time.
There are two pots involved–one for the risotto, and the other to keep the stock (which we’re going to continually add) warm. We can handle that. I have two hands.
I might need a third. Or maybe a sippy cup of some kind for my zin… Whatever works, right? Stirring is kind of relaxing, after all. Wine helps. Zin = zen.
What’s that, peas? I didn’t forget about you just because I have wine. Jump right in.
Oh my heavens. Spring tastes good.
Spring Pea and Asparagus Risotto
(slightly adapted from Pink of Perfection)
1 tablespoon olive oil
1-2 shallots, minced
1 1/2 cups arborio rice
8 cups low-sodium chicken stock
1 1/2 cups asparagus, chopped 1/2-inch pieces
1 1/2 cups fresh English peas
2 teaspoons lemon zest
2 tablespoons lemon juice
3/4 cup grated parmesan cheese
In a medium pot, bring the stock to a simmer. In a larger pot, heat up the olive oil over medium heat and add the shallots; saute until soft, 1-2 minutes. Add the rice and cook, stirring, until lightly toasted (about a minute or so). Add about a cup of the simmering stock to the rice, and stir until the liquid is absorbed. Continue adding stock a cup at a time, stirring until the liquid is mostly absorbed before each addition.
Add asparagus after about 1o minutes of this. Continue adding stock and stirring until the rice is cooked through and creamy, about 20-25 minutes. Add the peas and stir until they’re cooked through, about 2-3 minutes. Remove risotto from the stovetop and stir in lemon zest and juice, as well as the cheese. Taste and season with salt, if desired. Serves 4.