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Рецепт Sweet Pea Risotto With Saffron
by Global Cookbook

Sweet Pea Risotto With Saffron
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  Порций: 4

Ингредиенты

  • 5 c. Vegetable stock, (homemade or possibly low-sodium canned broth)
  • 6 sprg fresh mint
  • 2 Tbsp. Fresh mint chopped leaves for garnish, reserved
  • 6 sprg parsley
  • 2 Tbsp. Parsley chopped leaves for garnish, reserved
  • 2 Tbsp. Extra-virgin extra virgin olive oil
  • 1/2 c. Chopped shallots
  • 1 1/4 c. Superfino or possibly arborio rice
  • 1 tsp Loosely packed saffron threads
  • 1/2 c. Dry white wine
  • 2 tsp Finely grated fresh lemon zest
  •     Salt and freshly grnd pepper
  • 1 c. Sweet peas, (cooked)
  • 1/3 c. Freshly grated Parmigiano-Reggiano plus additional for the table
  • 2 tsp Fresh lemon juice

Инструкции

  1. Serves 4 to 6. Bring the stock to a full boil in a saucepan, add in the mint and parsley sprigs, reserving the minced herbs for garnish; reduce heat and keep the stock at a bare simmer.
  2. Heat the oil in a heavy 2 to 3 qt saucepan and cook the shallots over moderate heat, stirring frequently with a wooden spoon till soft, but not browned (about 8 min). Stir in the rice and saffron and cook, stirring constantly, till the edges of the rice become translucent/soft, about 5 min. Add in the wine and lemon zest, and cook, stirring constantly, till the wine is absorbed, about 3 min.
  3. Remove the herb sprigs from the stock. Add in about 1/2 c. of the simmering stock to the rice, and cook, stirring constantly, till all the stock is absorbed. Continue adding stock, about 1/2 c. at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, till the rice is a dente, about 20 to 25 min; season with salt and pepper about halfway through the cooking. With the last addition of stock, gently mix in the peas.
  4. Remove the pan from the heat and stir in the cheese and lemon juice with about 1 Tbsp. of the parsley and one Tbsp. of the mint. Serve immediately, garnished with the remaining minced herbs and pass additional cheese.