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Friday April 11, 2014 MYT 4:51:00 PM
Saturday April 12, 2014 MYT 11:21:01 AM
by leah eskin
This recipe accompanied my first column, in 2004. It also appears in my book, Slices of Life: A Food Writer Cooks Through Many a Conundrum. – Chicago Tribune/McClatchy-Tribune Information Services
2 litres chicken broth3 tablespoons unsalted butter1 onion, finely chopped2 cups Arborio rice1/2 cup dry white wine2 cups shelled peas (start with 1.25kg unshelled)1/4 cup grated Parmesan cheese3 tablespoon finely grated lemon zest3 tablespoons finely chopped fresh mint leaves1/3 cup heavy cream
Simmer: Heat the broth in a large saucepan and keep at a simmer.
Toast: In another large saucepan, over medium-low heat, melt butter. Add onion and cook until soft, about 5 minutes. Stir in the rice and toast, about 3 minutes.
Stir: Increase heat to medium. Pour in wine; stir until absorbed. Scoop in the hot broth, one cup at a time, stirring until each dose has been absorbed. When half the broth remains, add the peas.
Season: After about 20 minutes, when most of the liquid has been added and the rice tastes delicious, but firm, turn off the heat. (You may not need all the broth.) Stir in the cheese, zest, mint and cream.
Tags / Keywords:
risotto, Arborio rice, peas
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