Spring Risotto

Risotto can be tricky. I mean, it IS a type of rice and for some reason rice tends to give me grief in the kitchen. Maybe it's because I'm Persian and I expect my rice to come out like my Mother's or my Grandmother's, who have been making rice for most of their lives. But I thought that this being risotto, a dish where the rice is under constant supervision/scrutiny, that I'd be able to use my culinary prowess to get a perfect texture and consistency. Well...I got close.

After sweating the veg and lightly frying the rice, I added some vermouth and then began adding ladlefuls of stock at a time making sure that each was mostly absorbed before I added the next. I checked for seasoning and things were looking really good. I tasted and could tell the rice was almost done so I added my last ladleful of stock, and got ready to stir in my peas, prosciutto, Parmesan, and butter and then cover for a couple of minutes before serving. This is where I made a mistake. I should have added a little more stock so that everything looked a little looser. Then when I stirred in everything else, the butter would have emulsified the "wetness" and the Parmesan would have added a salty richness to it all.

When I got ready to plate the dish, I knew it wasn't going to be as creamy as I would've liked. However the rice was still perfectly cooked, soft on the outside with a little bite in the center, and the flavors of the sweet peas, salty prosciutto, anise-y fennel and lemon-y parsley worked beautifully together. The crispy prosciutto chips and shaved parmesan on top gave the dish that extra crunchy/salty bite that put it over the edge. Love-love-loved it.

It's a bit early for peas, but I'm taking full advantage of the one vendor at the Farmer's Market that apparently will be selling peas through august. Next week I'll be sure to buy 2 pounds. I mean look at them...



G.O.R.G.E.! Green Ovalular Really Good Eats.

Spring Risotto

2 tbsp Butter
2 tbsp Olive Oil
1 Onion, chopped finely
3 Garlic Cloves, minced finely
3 Celery Ribs, minced finely
2 cups Arborio Rice
1 cup Dry Vermouth (Noilly Prat)
1 liter Stock (homemade veg or chicken, preferably)
1-1.5 pounds Green Peas, shelled and shells reserved
10 slices Prosciutto
Butter, a knob
1 cup Parmigiano Reggiano, grated fine
Fennel Fronds
Flat-leaf Parsley

1. Bring stock to a simmer and add pea pods. Meanwhile place 4 slices prosciutto on a foil-rimmed baking sheet into in an oven that's been preheated to 350°. Bake for 25-20 minutes or until crispy, then leave in oven until risotto is ready.

2. Place butter and olive oil in pan over medium heat. Once melted, add onions, garlic, and celery and sweat for about 10 minutes. Turn flame to high, add rice, and fry for a minute until rice gets a little translucent. Add vermouth and stir until evaporated.

3. Turn flame to medium/medium-high so rice is at a simmer, season with a big pinch of salt and pepper, and add first ladleful of stock. Stir constantly until almost fully absorbed then add next ladleful of stock. Continue in this manner until rice almost done (meaning soft on the outside with a little bite in the center) and check for seasoning.

4. Add peas and prosciutto and stir until incorporated. Mixture should be a little loose. Remove pan from heat and add Parmesan and butter stirring constantly until absorbed, cover pan with lid for 2 minutes.

5. Roughly chop the parsley and fennel fronds (which I always grab on my way out from Scolari's on the bridge. It grows wild.) Pour risotto onto plate and lightly garnish with the herbs. Break up the crispy prosciutto over the risotto and top with Parmesan shavings. Eat immediately.