Spring Pea Risotto with Mint Gremolata and Parmesan Crisps

By jjadin

Ingredients

• GREMOLATA
• 2 cloves garlic, minced
• 2 tablespoons chopped parsley
• 2 tablespoons chopped mint
• 2 teaspoons lemon zest
• 2 teaspoons olive oil
• Salt and pepper
• PEA SOUP
• 1 rib celery
• 1 onion, roughly chopped
• 2 leeks, cleaned and roughly chopped
• 2 cups peas, fresh or frozen (if fresh, blanch till just tender)
• 4 cups vegetable stock
• 1 bouquet garni
• Salt and pepper
• RISOTTO
• 2 tablespoons butter
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, finely diced
• 2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups vegetable broth
• 1/2 cup grated parmesan
• Salt and pepper

Preparation

Step 1

GREMOLATA

Combine all ingredients. Season with salt and pepper. Set aside.

CRISPS

Preheat oven to 375 degrees. In a bowl, toss Parmesan and walnuts together. Spread mixture evenly on a parchment paper lined sheet. bake until bubbly and golden. Remove form oven and allow to cool. Break into random pieces.

PEA SOUP

In a medium size pot/saucepan, sauté celery, onions, and leeks till soft and translucent. Season with salt and pepper. Pour in stock and add bouquet garni to pot.

Bring to a boil, then reduce heat to medium and cook for at least 30 min. Add peas and continue cooking till peas are soft, but still green. Remove soup from heat. Remove bouquet garni and blend soup in small batches in a blender.

Strain soup back into a sauce pan and set aside. Soup should be reheated just before using to retain the green color.

RISOTTO

In a medium saucepan, heat the stock. Keep on low heat. In a large heavy bottom saucepan or rondeau, heat 1 tablespoon butter and 1 tablespoon oil on medium low. Sweat onions and garlic till soft and translucent. Season with salt and pepper. Pour the risotto into the pot and add the remaining 1 tablespoon butter and 3 tablespoons olive oil. Stir the rice to thoroughly coat all the grains. Continue cooking for about 5 min to toast the rice. Pour the wine into the pot, stir rice, and let wine reduce till pot is dry. Season with salt and pepper.

Stir 1 cup of broth in at a time into rice pot and stir well. When broth has been absorbed, add more broth. Continue adding the broth till it is finished.

To finish risotto, ladle in 1 cup of the pea soup. Continue to stir rice. If rice is still firm, continue adding soup. Risotto should be the consistency of a thick soup; thick, loose, and creamy. Garnish with gremolata and parmesan crisps.