Recipe {Spring Pea Risotto}

Wednesday, May 27, 2015

I had very grand plans for this blog post - beautiful photos with peas scattered about and close-up shots of the grains of rice transforming into creamy magic. Then came the time to make the meal and I remembered that risotto is a very active dish that doesn't leave much time for taking photos. At least when the chef is the one taking them. And then I started to get sad - yes, it is real-talk time - about my single status and that I was making a giant pot of risotto for me. I'm nice, smart and have pretty fantastic hair. Dammit, I make risotto on week nights!! I even used homemade chicken stock. I'm a freakin' catch.

But then I took a breath and started to make the meal. I poured myself a glass of wine and turned on some kind of emo-hipster Pandora station. I became immersed in the process of making risotto. The chopping and toasting. The stirring and laddling, watching the broth soak into the rice. And as I stirred the dish and sipped on my wine my attitude changed; I am a catch! I do make risotto on weeknights! Dang my booty is looking good from pilates!

I am so lucky that every day I get to date myself. And be best friends with myself. And that I genuinely like myself. While I am single (and ready to mingle) I am also very content with a Tuesday night making myself a beautiful meal and having plenty of leftovers. And it is okay that there are just a few shots of the finished product. This blog is about keeping it real, and the reality of my life is that I am single and am physically incapable of photographing myself making risotto. This is a truth I am willing and happy to accept.

1 Cup English Peas

2 Cups White Rice {Preferably Arborio}

1/2 Cup Dry White Wine

6 Cups High Quality Chicken Stock

1 Yellow Onion {Chopped}

3 Cloves Garlic {Minced}

2 TBS Olive Oil

2 TBS Butter

1/2 Cup Parmesan Cheese {Grated}

Juice + Zest of 1 Lemon

10 Fresh Mint Leaves {Chiffonade}

Salt+Pepper

1-2 Glasses of Wine {Optional, but recommended for the chef}

Swoon-Worthy Playlist {Mumford + Sons or Civil Wars Pandora Stations}

Tip: To reduce oversalting at the end, lightly salt + pepper the dish every other time you add liquid.

1. In a medium saucepan bring 2 cups of water to a rolling boil. Add the peas and cook for 2 minutes. Drain and rinse with cool water to prevent the peas from overcooking or mushing. Set aside.

2. In a medium saucepan heat the stock over medium heat. 

3. In a large, heavy bottomed pan over medium heat add the butter and olive oil. When the butter is melted add the onions and saute for 3-4 minutes. Add the garlic and saute for 3-4 more minutes, or until the onions are transluscent and soft.

4. Add the rice to the onion and garlic mixture. Stir consistently for 4-5 minutes. Lightly salt+pepper the mixture. Add white wine and stir until absorbed.

5. Add 2 laddles of the chicken stock to the rice mixture and stir until the liquid is completely absorbed. About 3-4 minutes. repeat this process until all of the liquid is gone and the rice is cookied.

6. Add the cheese, lemon, peas and mint. Salt+Pepper to taste.

7. Enjoy the meal and the company {Especially if it is just you!}