Pea and Shallot Risotto - with Fried Sage
Yield Serves 4 as a main or 6 as a starter When I had my restaurant Bambu in Malibu, California, I became a champ at making it. To save time, we pre- cooked the rice to start the process so it would take only 10 minutes to finish. This is great as a side dish to chicken and fish or alone as a main course. Use organic wherever possible.
Ingredients
Risotto
- 1½ cups arborio rice
- 4½–5 cups vegetable or chickenstock
- 3 Tbsp unsalted butter
- 2 Tbsp olive oil
- 2 medium shallots, finely minced
- 1 cup fresh or frozen peas (iffrozen, thawed)
- ½ cup tequila
- ½ cup finely grated parmesan
- Salt and freshly cracked blackpepper, to taste
- ½ stick butter, sliced thin
Fried Sage Garnish
- 12–16 fresh sage leaves
- Olive oil, for frying
- Flaky sea salt
Instructions
- Fry the sageHeat a thin layer of olive oil in a small pan over medium heat. Add sage leaves and fry until crisp, about 15–20seconds. Remove to paper towels and sprinkle lightly with flaky salt. Set aside.
- Start the risottoIn a wide saucepan, heat olive oil and 1 Tbsp butter over medium heat. Add shallots and a pinch of salt. Cook until lightly browned.
- Toast the riceAdd rice and stir to coat with fat. Cook 1–2 minutes until the grains look slightly translucent at the edges.
- DeglazePour in tequila and stir until fully absorbed.
- Cook the risottoOn medium to high heat, begin adding warm stock, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue for about 15 minutes. Add the peas with the next addition of stock. Cook until rice is tender with a slight bite, about18–20 minutes total.
- FinishRemove from heat. Stir in half stick butter and grated cheese. Season with salt and pepper.
- RestLet rest uncovered for 1 minute for a creamy finish.
- To ServeSpoon risotto into warm bowls.Top with fried sage leaves and grated parmesan