Ron and I picked these up from a farmstand on the side of the road. Of course they only had 5 pound bags. That's a LOT of peas! I froze some (blanched them for two minutes and then put them in a ziploc bag in the freezer) and also made Risi e Bisi, an italian pea risotto. This isn't the recipe I used but it's pretty close...
Risi e Bisi -- Italian style rice and peas
1 quart stock (I use Knorr's Vegetarian Cubes-- high in salt but I can't find another boullion I like)
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas (I used 2 cups of fresh)
1/2 cup grated Parmigiano-Reggiano
Place stock in a small pot and warm over low heat.
Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.
No comments:
Post a Comment