Sweet Taste of Spring

The Hub Today’s Anna Rossi cooks up a delicious spring pea risotto with Chef Brian Dandro from ArtBar in Cambridge. Sweet Pea Risotto Chef Brian Dandro Ingredients: 1 Quart Hot Pea Broth (can sub chicken stock) 8 Ounces Arborio Rice 2 T Olive Oil (1 oz for cooking and 1 oz to finish) 1 T Chopped Garlic ¼ Cup Minced Shallot ½ Cup Dry White Wine (can sub 2 T fresh lemon juice) ½ Cup Grated Parmesan 1 Tsp Lemon Zest¼ Cup Freshly Shredded Mint Leaves ¼ Cup Toasted Pine Nuts Bunch Pea Sprouts 1 Cup Fresh or Frozen Peas (preferably blanched English peas) 4 Ounces Diced Butter to finish (optional) Kosher Salt to taste Fresh Ground Pepper to finish Method: In 2 quart sauce pan, warm olive oil on low heat. Add shallots and cook till soft. Add garlic and cook till soft as well. Add rice and coat with shallot/garlic mixture. Pour in the wine and cook until absorbed by the rice. Begin adding warm stock, just enough to cover the rice. Allow the rice to simmer in between stirring so that the grains rub together naturally and release the starch. Add some salt to begin seasoning, you will need to season to taste throughout the process. Cook to desired consistency by continuously adding stock as it absorbs. Ideally, the rice should still have some bite in the center but also a creaminess to the texture. Once finished, leave risotto slightly loose and fold in lemon zest, butter and parmesan. Next, add peas and taste for salt. Plate the portions and top with sprouts, pine nuts and fresh mint. Add fresh pepper and drizzle with remaining olive oil for a beautiful shine.