Risotto with Mint, Peas & Pecorino Romano Cheese
Risotto is not rice. It is not for instant gratification. It is a labor of love, and so worth it! When you make risotto, you are stepping away from being connected to electronic distractions (only twenty minutes….it’ll be OK!), into a time that existed really not so long ago, focusing zen-like only on the task at hand (ok, maybe a wine glass in the other hand!). It requires almost constant stirring to achieve the creamy decadence that is unforgettable. Toss with mint, fresh peas, and the salty sharpness of Pecorino-Romano cheese, and slowly, calmly transform your mind and the ingredients into the perfect first course for your spring meal.
Ingredients
- 4 T Olive Oil
- 1 Medium Yellow Onion finely diced
- 1 Leek finely diced
- 2 clove Garlic crushed
- ½ cup White Wine
- 2 cups Arborio rice
- 7 cups Chicken or Vegetable Stock heated
- 1 cup Fresh or Frozen Petite Peas
- ½ cup Pecorino Romano Cheese grated, save more for serving
- 2 tsp Chopped Mint
- 1 tsp Lemon Zest
- 2 T Chopped Flat Parsley
- Salt & Pepper
Instructions
- In a large sauté pan, over medium heat, add the olive oil; when warm add the onion and leek and sauté 3-4 minutes until they start to soften. Add the garlic and sauté gently for 1 minute more. Add the wine and continue stirring until the wine has almost disappeared.
- Add the rice and sauté 1 minute, stirring constantly.
- While stirring, add one ladle of stock.
- When the stock has disappeared, ( and you can draw a line in the rice) add another ladle of stock.
- Continue adding stock one ladle at a time until the rice is cooked; about 20 minutes (you may not need all the stock).
- Add the peas and stir until well incorporated into the rice.
- Remove from the heat and, add the cheese, mint, lemon zest, and parsley.
- Season with salt and pepper. Serve immediately with extra cheese.
Notes
TIPS & TRICKS
– When washing the leeks cut it in half. Place the root end under running water (Like your giving the leek a shower) Carefully separate each layer letting the water pass though and remove any dirt and sand.
– For the freshest cheese buy a wedge. Cut into small cubes and grate it in your food processor or blender. Then store it in a glass jar in the refrigerator.
– You can substitute the peas and mint for sautéed mushrooms & thyme for a totally different dish.