This risotto, in contrast to the black risotto, is flavored with elements that should not be added until the end of the cooking of the rice, keeping the flavors fresh and their colors bright. This risotto is finished with peas and a butter mixed with fresh pea puree. Asparagus, fava beans, green beans (haricots verts), and fresh herbs like basil are examples of other ingredients and flavors that need to be added only at the last minute.
Cook the peas in
Mix the mascarpone, pepper, and lemon zest and stuff into the blossoms.
Put the olive oil and shallots in a
Add the rice, and stir the rice with the shallots for another 5 minutes or until the grains of rice are coated and slightly translucent.
Turn up the heat, add the wine, and cook while stirring for 2 minutes. Turn the heat down to medium, and start adding the stock,
As soon as the stock is absorbed, add another
Preheat the boiler to high.
After the last
Put the blossoms under the broiler for 1 minute, and then put 2 on top of each serving of risotto.
If you can find pea tendrils (the actual end of the plant’s new branches and not the horrible pea shoots), soften them in butter and
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