Nicasio Foggy Morning Cheese Risotto with Peas Recipe
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Nicasio Foggy Morning Cheese Risotto with Peas
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Serves 4-6
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Ingredients:
1 lb fresh peas, in pod, shelled (about 1 to 1 and 1/2 cups) or frozen peas
7 cups chicken stock
2 Tablespoons olive oil
1 Tablespoons butter with shallots
1 Tablespoons butter with cheese and peas
2 shallots, finely chopped
Sea salt and freshly ground pepper
2 cups Arborio or carnaroli rice
1 cup white wine (sauvignon blanc)
1/2 Nicasio foggy morning cheese
1 Tablespoon lemon juice
Directions:
In large saucepan, heat stock and keep it at a mild simmer, while you prepare risotto.
In another large pot combine oil, butter, shallot and cook over low heat until soft, but not browned 3-4 minutes. Add rice and stir until rice is well coated with fat 2-3 minutes.
Add 1 c white wine stirring constantly until absorbed. Then add stock, 1 ladleful at a time and stir regularly until all the stock is absorbed. Maintain a gentle simmer. Rice should cook slowly and always be covered with a veil of stock. Continue until rice is tender, but firm to the bite 20 - 25 minutes.
Remove from heat and stir in cheese, 1 T butter and peas. Taste for seasoning.
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Nicasio Foggy Morning Cheese Risotto with Peas
Serves 4-6
Ingredients:
1 lb fresh peas, in pod, shelled (about 1 to 1 and 1/2 cups) or frozen peas
7 cups chicken stock
2 Tablespoons olive oil
1 Tablespoons butter with shallots
1 Tablespoons butter with cheese and peas
2 shallots, finely chopped
Sea salt and freshly ground pepper
2 cups Arborio or carnaroli rice
1 cup white wine (sauvignon blanc)
1/2 Nicasio foggy morning cheese
1 Tablespoon lemon juice
Directions:
In large saucepan, heat stock and keep it at a mild simmer, while you prepare risotto.
In another large pot combine oil, butter, shallot and cook over low heat until soft, but not browned 3-4 minutes. Add rice and stir until rice is well coated with fat 2-3 minutes.
Add 1 c white wine stirring constantly until absorbed. Then add stock, 1 ladleful at a time and stir regularly until all the stock is absorbed. Maintain a gentle simmer. Rice should cook slowly and always be covered with a veil of stock. Continue until rice is tender, but firm to the bite 20 - 25 minutes.
Remove from heat and stir in cheese, 1 T butter and peas. Taste for seasoning.
Serve immediately.
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