Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
1cupfresh sweet peas, blanced 1 minute
6cupschicken stock, reduced to 4 if store bought, unsalted
2tbspolive oil
2medium leeks, finely chopped
½cupshallots, chopped fine
1cupArborio Rice
3tbspdry white wine
¼cupParmigiano-Reddiano, grated
¼cupGrana Padano Cheese, grated
1tsplemon zest
2tbsplemon juice, fresh squeezed
½tspkosher salt
¼tspMadagascar Black Peppercorns, fresh ground
2tbspfresh tarragon, chopped
2tbspunsalted butter
Optional
3glasses Pinot Noir
1
Bring stock to simmer. Keep just below a simmer with a ladle in it.
2
Heat oil in large saute pan. Add leeks and shallots. Saute 7 minutes stiring until very tender and bits of char.
3
Add rice and constantly stiring, cook 2 minutes until a nutty fragrance starts.
4
Add wine and deglaze, pulling up flavors stuck to your pan. Let the wine completely absorb.
5
This is where it becomes love, get you a glass of Pinot Nior. Drop in a couple ladels of stock in the rice
and let simmer down, absorbing. Stirring like a dance. Not fast, just stiring. Sip your wine.
6
Now as the liquid is slowly absored while stirring, add 1/2 cup (usually 1 ladle) at a time. Slowly stirring, sipping your wine.
7
At about 20 minutes, grab you a couple grains and put in your teeth. They should have a bite, crisp. This is where you have to start paying attention, because it comes quickly.
8
Adding the stock once or twice more, keep checking. At about 25 minutes or so, if you're not too hot, they should start to tender up. (if you run out of stock, just a good water a little at a time)
9
Once you get a couple tender grains, reduce heat and stir in sweet peas. Let cook a minute or two at most.
10
Now add, stirring in gently, cheeses, zest, juice, salt and pepper. Take from heat.
6cupschicken stock, reduced to 4 if store bought, unsalted
2tbspolive oil
2medium leeks, finely chopped
½cupshallots, chopped fine
1cupArborio Rice
3tbspdry white wine
¼cupParmigiano-Reddiano, grated
¼cupGrana Padano Cheese, grated
1tsplemon zest
2tbsplemon juice, fresh squeezed
½tspkosher salt
¼tspMadagascar Black Peppercorns, fresh ground
2tbspfresh tarragon, chopped
2tbspunsalted butter
Optional
3glasses Pinot Noir
Directions
1
Bring stock to simmer. Keep just below a simmer with a ladle in it.
2
Heat oil in large saute pan. Add leeks and shallots. Saute 7 minutes stiring until very tender and bits of char.
3
Add rice and constantly stiring, cook 2 minutes until a nutty fragrance starts.
4
Add wine and deglaze, pulling up flavors stuck to your pan. Let the wine completely absorb.
5
This is where it becomes love, get you a glass of Pinot Nior. Drop in a couple ladels of stock in the rice
and let simmer down, absorbing. Stirring like a dance. Not fast, just stiring. Sip your wine.
6
Now as the liquid is slowly absored while stirring, add 1/2 cup (usually 1 ladle) at a time. Slowly stirring, sipping your wine.
7
At about 20 minutes, grab you a couple grains and put in your teeth. They should have a bite, crisp. This is where you have to start paying attention, because it comes quickly.
8
Adding the stock once or twice more, keep checking. At about 25 minutes or so, if you're not too hot, they should start to tender up. (if you run out of stock, just a good water a little at a time)
9
Once you get a couple tender grains, reduce heat and stir in sweet peas. Let cook a minute or two at most.
10
Now add, stirring in gently, cheeses, zest, juice, salt and pepper. Take from heat.
AuthorDartagnan
