Directions
- 1Mince one shallot and two to three garlic cloves.
- 2Place butter in a small sauté pan.
- 3Add the frozen peas.
- 4Place the peas over low heat.
- 5Place olive oil in a second pan over low to medium heat.
- 6Add the rice.
- 7Toast the rice a little bit in olive oil.
- 8Add shallots and garlic.
- 9Add white wine.
- 10Start to add chicken stock.
- 11Put half of the peas into a blender.
- 12Add heavy cream.
- 13Blend until smooth then set aside.
- 14Add another cup of stock.
- 15Repeat every time your stock cooks out.
- 16Add salt and black pepper.
- 17Add the pea puree and whole peas.
- 18Add a splash of water.
- 19Cut the heat, add butter and parmesan.
Ingredients
- 1 decent size shallot
- 2 to 3 garlic cloves
- 1 to 2 tablespoons butter
- 2 cups frozen peas
- 2 tablespoons olive oil
- sushi rice
- 0.25 cup white wine
- chicken stock
- 1 cup heavy cream
- salt
- black pepper
- 2 tablespoons butter
- Parmesan cheese
- water
Equipment
knifecutting boardsmall sauté panpanstoveblender
Tips
- Traditionally risotto is made with Arborio rice but sushi rice can be used instead.
- You can use bone broth or vegetable stock instead of chicken stock.
- Add chives or parsley at the end.
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