Ingredients
- 2¼ pounds young garden peas, shelled
- 4¼ cups chicken or vegetable stock
- 2 cloves garlic (1 whole, 1 finely chopped)
- 1 (.5-ounce) container fresh mint leaves
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons plus 1 teaspoon unsalted butter, divided
- 2 small shallots, peeled and finely diced
- 1 cup Vialone Nano, Carnaroli or arborio rice
- 1/2 cup dry vermouth
- 1/4 cup freshly grated Parmesan cheese
Chef notes
This classic Venetian dish is the ultimate spring risotto.
Swap option: Vialone Nano is a traditional, medium-grain rice use to make this dish. However, if you can't find it, you may use another variety of starchy rice such as Carnaroli or arborio.
Preparation
1.Fill a large stockpot with 6¼ cups of water. Add some of the shelled pods, just enough for them to be submerged, and discard the rest. Bring the water to a boil and then immediately turn down the heat to a simmer for 30 to 60 minutes, or until reduced by half.
2.Strain the pea liquid into a large bowl and discard the pods.
3.Pour the pea liquid back into the pot, add the stock and bring to a simmer.
4.Fill a medium-sized saucepan 3/4 of the way with water and bring to a boil. As soon as bubbles begin to break the surface, add 1 whole garlic clove and shelled peas. Cook for 4 minutes, or until the peas are soft. During the last minute of cooking, add 3 to 4 mint leaves. Remove the garlic and mint from the water and discard. Remove the peas from the water and transfer to a food processor. Add 1/8 teaspoon kosher salt, a handful of torn fresh mint leaves and 1/2 cup olive oil. Purée until smooth.
5.In a heavy-bottomed saucepan, melt 1 tablespoon plus 1 teaspoon butter and 2 tablespoons olive oil. Add shallots and 1 chopped garlic clove, sautéing until the onion is translucent and the garlic softens, about 3 minutes. Add rice and stir, until the grains start to turn translucent, about 3 minutes. Increase the heat to medium-high, add vermouth and cook for 3 to 4 minutes. Add 1 ladleful of stock and cook, stirring constantly, until most of the liquid has been absorbed. Add remaining raw peas, plus more stock, and repeat until rice is tender and has absorbed most of the stock (you may not need to use all of it).
6.To serve, stir in Parmesan cheese, remaining butter and pea purée. Cover and rest for 5 minutes. Season to taste. Divide risotto among shallow bowls and top with fresh mint leaves and a drizzle of olive oil.
