Sandy’s pea risotto with buffalo mozzarella and spring herbs
Ingredients
2 litres chicken or vegetable stock
200g fresh podded peas or frozen peas
1 onion
3 sticks of celery,
2 knobs of butter
300g risotto rice
100 ml white wine
40g Parmesan cheese, plus extra to serve
1⁄2 a lemon
A small handful of fresh mint leaves washed and finely chopped 100g buffalo mozzarella, torn up into small pieces
pea shoots for garnish
olive oil
Method
- Bring the stock to a simmer over a low heat.
- Peel the onion and trim the celery, then finely chop and place in a large pot on amedium heat with a good slash of olive oil and your knob of butter. Cook for about 10 minutes, or until softened, stirring regularly. We don’t want any colour here so keep the lid on as much as possible to allow the steam to create some additional moisture.
- Add your rice and stir over the heat for a few minutes, then turn the heat up to high, pour in the wine and allow it to bubble and cook away.
- Start adding the stock (I like to heat this to help with the cooking of the risotto) ladleful at a time, letting each one cook away before adding more. You really want your grains to swell with your liquid as much as possible thus creating nice big grains. Stir constantly for at least 30 minutes, or until the rice is cooked but still retains its shape.
- Add the peas and chopped mint and cook for a final couple of minutes, then finely grate and add the Parmesan and switch off the heat. Pop the lid on and let it relax for 2 minutes, then add a squeeze of lemon juice and toss together. Taste and season to perfection. At this point add your additional knob of butter to give your risotto that extra creaminess.
- Divide between serving plates, then add your torn mozzarella balls scatter over the pea shoots. Finish with a final grating of Parmesan and a drizzle of olive oil.
Serves 4 small portions
