Jason's Cooking Club
Slow-Stirred Pea Risotto
“Carnaroli rice holds its texture better than Arborio.”
Ingredients
produce
- 150g onion, finely minced
- 50g shallot, finely minced
- 1g white pepper
- 100g fresh spinach
- 10g lemon juice
dairy
- 80g butter
- 50g heavy cream
- 50g butter
pantry
- 300g Carnaroli rice
- 100g dry white wine
- 1L chicken stock, warm
- 150g Parmigiano-Reggiano, finely grated
- 6g sea salt
- 300g fresh peas
- 3g sea salt
Method
- 01Heat 80g butter in a heavy-bottomed pot over medium heat. Add minced onion and shallot. Cook 3–4 minutes until soft and translucent. Do not brown.
- 02Add Carnaroli rice. Stir constantly for 2 minutes until coated and slightly translucent at the edges.
- 03Pour white wine into the rice. Stir until almost completely evaporated.
- 04Add warm chicken stock one ladle at a time, stirring frequently. Cook 16–18 minutes until rice is al dente.
- 05Remove from heat. Fold in Parmigiano-Reggiano and heavy cream. Season with sea salt and white pepper. Let rest 1 minute.
- 06Blanch fresh peas and spinach together for 2–3 minutes. Shock in ice bath. Drain well. Blend with butter until smooth. Add lemon juice and sea salt.
- 07Fold pea purée into the risotto just before service. Spoon into warm bowls.
you'll needHeavy-bottomed potBlenderIce bath
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ITALIAN · 40 MIN HANDS-ON · MEDIUM
Slow-Stirred Pea Risotto
Carnaroli rice holds its texture better than Arborio.
— JASON MCKINNEY
J
Jason McKinney
taught live
not yet rated
method — 7 steps
- 01Heat 80g butter in a heavy-bottomed pot over medium heat. Add minced onion and shallot. Cook 3–4 minutes until soft and translucent. Do not brown.
- 02Add Carnaroli rice. Stir constantly for 2 minutes until coated and slightly translucent at the edges.
- 03Pour white wine into the rice. Stir until almost completely evaporated.
- 04Add warm chicken stock one ladle at a time, stirring frequently. Cook 16–18 minutes until rice is al dente.
- 05Remove from heat. Fold in Parmigiano-Reggiano and heavy cream. Season with sea salt and white pepper. Let rest 1 minute.
- 06Blanch fresh peas and spinach together for 2–3 minutes. Shock in ice bath. Drain well. Blend with butter until smooth. Add lemon juice and sea salt.
- 07Fold pea purée into the risotto just before service. Spoon into warm bowls.
✦ mise en place
the tools you'll need✦
Heavy-bottomed pot
✦
Blender
✦
Ice bath
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