Smashed Pea Risotto
Serves: 2 people
Takes: 30 mins to 1 hour
A beloved classic rice dish from Italy, this one will warm your heart. Think of this recipe as a good base risotto where I’ve added juicy smashed peas. You could use any greens you like including rich flavourful mushrooms, smoked ham and even flaky salmon.
Ingredients
2 tablespoons olive oil
3 tablespoons butter
1 onion, finely chopped
1 stick celery, finely chopped
3 fat cloves of garlic, finely chopped
200g risotto rice, I like Carnaroli
30ml dry white wine
750ml - 1 litre hot stock, veggie if you like
30g Parmesan cheese, grated
150g peas, boiled
squeeze of lemon juice
fresh herbs, I like mint and basil
salt and cracked black pepper, to taste
Method
Gently heating the half the olive oil with 2 tablespoons of butter.
Once foaming stir in the onion and celery (sofritto) and cook on a low heat until soft but not coloured.
Add most of the garlic and cook for a further 30 seconds.
Stir in the rice and coat well. Allow to toast (known as tostatura), stirring often until the rice has started to turn translucent.
Add the white wine to deglaze, scraping the base of the pan as you stir and allow it to evaporate.
Pour in one ladle of hot stock and stir well.
Once it is nearly absorbed add the next ladle.
Keep adding the stock, one ladle at a time patiently waiting for each one to absorb before adding the next.
After 3 - 4 ladles it’s time to check the risotto rice. Taste and see if it is al dente. If it is too crunchy for your liking, add more stock, otherwise you are ready to turn off the heat. It should have a little bite.
Time for mantecatura. Pour in a ladle of stock, the remaining cold butter and most of the grated Parmesan cheese. Stir quickly and vigourously.
Taste and adjust the seasoning with salt and black pepper.
Allow the risotto to sit for 2 minutes. While it’s resting, smash the peas in a pestle & mortar (saving a few whole to stir through at the end) with the remaining garlic, a good squeeze of lemon juice, some Parmesan cheese and fresh herbs. Taste and season with salt and pepper if you like.
Check the risotto still has a wave (la onda) before serving with the smashed peas (and whole ones) stirred through. Finish with even more grated Parmesan cheese.
