Rob Feenie's Green Pea Risotto

Recipe by Chef 477627
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.
  • In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown).
  • Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.
  • Add wine, stir gently and cook until liquid is absorbed.
  • Add 1/2 cup of hot stock at a time, bring to a simmer and stir gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains.
  • Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender), moist, almost creamy.
  • Gently stir in Parmesan, butter, and mascarpone.
  • Fold in peas and parsley.
  • Season to taste with salt and freshly ground white pepper, serve on warm plates.
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