Pea, mint and ricotta risotto…adulterated from Good Food with Neil Perry.
Neil says “ try adding boiled zucchinis with a teaspoon of chilli flakes. Chilli also goes well with the peas.”
Which is perfect when you want more of a zing. #spicyisgood.
The ricotta keeps this fresh and light.
My secret tip to delicious risotto? Butter!
You need for 4 fashionistas, 3 teenagers, 25 models:
300g frozen peas
1 1/2 litres chicken stock
2 tabsp extra virgin olive oil, plus extra
1 small red onion
I to 3 clove garlic, crushed
sea salt and freshly ground pepper
325g arborio rice
1/4 cup dry white wine
1 tabsp parmesan, grated, plus
extra to serve
2 big tabsp unsalted butter, at room temperature
3 tabsp mint, chopped, plus extra whole leaves to garnish
150g fresh ricotta
• Throw on a Prada faux fur coat over your YSL onesie.
• Pull on your Celine white sneakers.
• Toss down a wine or two.
• Ask Bradley Coooper to chop up the garlic and onion. Wipe away his tears.
• Cook the peas in plenty of boiling salted water then remove as soon as they rise to the surface begging for attention.
• Refresh the peas in cool water and set aside for a rest.
• Refresh yourself with a glass of iced water and set Bradley aside for a rest.
• Heat chicken stock over medium heat in a pot.
• Meanwhile, heat the olive oil in a large heavy-based frying pan over a medium heat.
• Toss in the onion, garlic and a little salt.
• Now whack a lid on the pan and let the ingredients sweat over low heat until soft as a Gucci bag.
• Add the rice to the pan and cook, stirring constantly.
• After about 3 minutes the starch coming out of the rice will thicken the viscosity of the stock.
• Add wine and simmer, stirring constantly, until the wine is completely absorbed.
• Add enough stock to cover the rice and simmer, stirring occasionally.
• Add wine to your glass and let yourself simmer.
• As the stock is absorbed, add more to the rice to keep it moist, but not enough to drown it.
• It is important to continue stirring at this early stage or the rice will sink to the bottom and stick. But I can’t promise it won’t stick to your sinking bottom.
• After 15-18 minutes most of the stock should be used and the rice as tender as Bradley will be after dinner.
• Toss in the peas, cheese, butter, and any remaining stock.
• Cover, remove from the heat and rest for 2 minutes.
• You can too.
• Remove the lid, stir in the chopped mint and check seasoning.
• To serve, accessorise with major dollops of ricotta in each bowl, drizzle with good glugs of olive oil, give a good grind of grated pepper, then add more mint leaves and extra parmesan.
• Totes yum
