Monday, September 27, 2010

Fresh Pea Risotto





I know its far from Spring when peas are normally grown but with these last warm days of Summer I planted some and they are producing huge amounts of tender sweet peas. One of the most classic Italian recipes using peas is Risi Pisi which translates to rice and peas and the idea for tonight's meal. I blanched the peas and shelled them, I saved the pods which were then blended. I made a normal plain risotto to which I added the shelled peas and the pod puree at the very end, this kept the color and flavors bright and fresh. Shaved Parmesan at the end and its all done. Amazing sweet pea flavors with the nutty flavor from the Parmesan cheese.

2 comments:

roxan said...

It's not spring but luckily peas are easy to get any time of the year. Personally i love frozen peas!

Chef Gregory Clausen said...

The good thing about frozen products is that they are picked and frozen while in season,the downside is quality can be affected by the freezing and thawing process.