- 6-8 cups chicken stock
- 8 tablespoons butter, divided
- 3 large shallots, peeled, minced (about ¼ cup)
- 2 cloves garlic, smashed, peeled, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4 green onions, trimmed, thinly sliced, using all the green part
- 2 cups fresh peas (from about 2 pounds in the shell)
- kosher salt and freshly ground white pepper
- 1 tablespoon grated orange zest
- 2 tablespoons minced fresh mint leaves
- 1/2 cup mascarpone cheese
In a 3 quart saucepan over medium heat add the chicken stock and bring to a strong simmer. Lower the heat and keep the stock hot.
In a 14" sauté pan with 2" sides over medium heat melt 4 tablespoons butter and sauté the shallots until tender and golden. Add the garlic and sauté until softened, another 2 minutes.
Add the rice to the pan and stir for 2-3 minutes until the rice is coated with the butter and no longer looks chalky. Add the wine and stir until the wine is absorbed. Add 1 cup of the hot stock and stir until it is all absorbed. Continue to add stock in 1 cup increments, stirring frequently until 4 cups have been added. Keep the stock simmering rapidly to allow the rice to cook evenly. Taste a grain of rice to check the doneness. Rice should be about halfway cooked, still starchy but yielding.
Add the green onions, the peas, salt and pepper to taste. Continue to add stock until rice is tender but still firm. After the final addition of stock is absorbed stir in the orange zest, mint and cheese. Taste and correct the seasoning.
Divide the risotto among 6 shallow soup plates and serve immediately.
Adapted from "West Town Tavern: Contemporary Comfort Food" by Susan Goss with Drew Goss All rights reserved.