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Asparagus & Spring Pea Risotto (serves 4)
Risotto ingredients: 10oz. carnaroli (or arborio) rice (from Williams-Sonoma) 12oz. fresh asparagus, diced (keep the tips larger, so they look good in the presentation) 1 jar Williams-Sonoma Chicken Glace 2 large shallots, minced 4oz. unsalted butter 3oz. freshly grated parmesan cheese 2oz. olive oil 16oz. shelled sweet peas (frozen peas are acceptable) * 1 cup white Italian wine (e.g. Vernaccia di San Gimignano) salt & pepper to taste
* if using frozen peas, thaw them, then using a food processor, puree 10oz of them. If using fresh, cook them 3-4 minutes in boiling water, and then puree 10oz of those
Risotto preparation: Bring about 8 cups of water to a boil.
Preheat oil in a separate, large, low, and wide pot, then add shallots. Using a wooden spoon, cook shallots until translucent.
Add rice, stirring until all of the rice is hot to the touch. Season lightly with salt.
Pour in wine, stirring until it is soaked up by rice. (Note that carnaroli rice takes about 15-18 minutes to cook; it may be helpful to start timing after the wine is absorbed and once you add the first round of water) Add half of the pea puree, being sure to completely spread it throughout the rice.
Follow up by adding 2 tbs. of glace and enough hot water to cover the rice, stirring constantly until it is fully absorbed by the rice.
Halfway through cooking, add the balance of the pea puree. Add small amounts of hot water, stirring constantly, until rice becomes creamy in appearance and texture.
As risotto reaches completion, add remaining whole peas.
When risotto is done, remove from stove and add asparagus, cheese and butter, shaking the pan and stirring to fully incorporate the two into the risotto.
Salt and pepper to taste, and serve immediately.
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