Slow-Stirred Pea Risotto
Carnaroli rice holds its texture better than Arborio.
About an hour if you’re slow · About 30 minutes if you push
Method
chefjasonmckinney.com/recipes/parmesan-pea-risotto
- 1
Soffritto. Heat 80g butter in a heavy-bottomed pot over medium heat. Add minced onion and shallot. Cook 3–4 minutes until soft and translucent. Do not brown.Timer: 3 min
- 2
Toast the rice. Add Carnaroli rice. Stir constantly for 2 minutes until coated and slightly translucent at the edges.Timer: 2 min
- 3
Deglaze. Pour white wine into the rice. Stir until almost completely evaporated.
- 4
Build the risotto. Add warm chicken stock one ladle at a time, stirring frequently. Cook 16–18 minutes until rice is al dente.Timer: 16 min
- 5
Finish risotto. Remove from heat. Fold in Parmigiano-Reggiano and heavy cream. Season with sea salt and white pepper. Let rest 1 minute.Timer: 1 min
- 6
Make pea purée. Blanch fresh peas and spinach together for 2–3 minutes. Shock in ice bath. Drain well. Blend with butter until smooth. Add lemon juice and sea salt.Timer: 2 min
- 7
Finish and serve. Fold pea purée into the risotto just before service. Spoon into warm bowls.
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