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Nicasio Foggy Morning Cheese Risotto with Peas
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.
- Serve immediately.
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