23 January 2012

Pea and Herb Risotto

No sooner do I say that I'm going to cook more things from Jamie Does...then... well I make the pea and herb risotto from it. I am not friends with risotto. I don't really like rice as it is and whenever I've tried to make risotto before it's always been a bit crunchy and bland. But this was really nice and I made enough for 4 people and Joe ate 3 peoples worth so it must of been quite good.

The main recipe is for Risotto Bianco and then he has a few variations so I'm going to do this all as one recipe but the others look amazing too so really... you should just suck it up and get the book.

Pea and Herb Risotto

Serves 4

For the risotto bianco:
1 litre vegetable stock
olive oil
1/2 an onion, peeled and finely chopped
1 stick of celery trimmed and finely chopped
300g risotto rice
sea salt and freshly ground black pepper
125ml white wine
a knob of butter
a large handful of freshly grated Parmesan

For the pea and herb bit:
a knob of butter
300g fresh or frozen peas
a small bunch of fresh mint, leaves picked and chopped
a small bunch of fresh flat leaf parsley, leaves picked and chopped
100g soft goats cheese
Parmesan Cheese
extra virgin olive oil

I cook this in a large saucepan, you need one that is reasonably high sided as you are going to add a lot of stock. I think one of the reasons this worked was keeping the stock in a pan on a low heat rather than just making it up in a jug and leaving it. I also didn't have any celery and it tasted yummy without but if you are making plain risotto it would probably need the celery.

1. Pour your stock into a pan and leave on a low heat.

2. Put a good lug of olive oil into your high-sided pan over a low heat and put in the chopped onion and celery. Cook gently for ten minutes, stirring occasionally until soft but not coloured.

3. Turn the heat up to medium, add the rice and a pinch of salt and stir for 2 minutes. Pour in the wine and stir until absorbed.

4. Add a ladleful of hot stock, stir and wait until it's been fully absorbed before adding more. Cook for 16 to 17 minutes adding a ladleful more stock every minute or so and stirring regularly, until the rice is al dente. When it's done it should be slightly looser than you want it as it'll thicken as it sits.

5. Meanwhile for the pea and herb extras melt the butter over a medium heat in a smaller pan and add the peas, fresh herbs and a splash of hot water.

7. Put the lid on a cook for 4 minutes.

8. When you have finished ladling the stock into the risotto bianco take the pan of the heat, stir in the butter and Parmesan, then season to taste.

9. Stir in the herby peas, put the lid back on the pan for 2 minutes.

10. Divide between the plates and put a slice or small scoop of goats cheese on the top. Sprinkle with grated Parmesan and drizzle with extra virgin olive oil.


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