Spring Pea Risotto with Chive Brown Butter

Ingredients

unsalted butter

2 tbsp

chives finely chopped

1 tbsp

salt to taste

to taste

black pepper to taste

to taste

onion finely diced

1

garlic finely minced

2 cloves

risotto rice

1/2 cup

peas fresh or frozen, shelled

1 cups

vegetable broth

2 cups

dry white wine

1/4 cup

Pecorino Romano cheese freshly grated

3/4 oz

Method

1. 01Bring a medium pot of salted water to boil. Add 1 1/2 cups peas and blanch until bright green (15-30 seconds for frozen, 2-4 minutes for fresh). Transfer to ice bath, drain, then blend with 1/4 cup water until smooth. Add more water if needed for consistency.10 min
2. 02Melt butter in a wide saute pan over medium heat, stirring frequently until deep golden brown and nutty, about 1-2 minutes. Remove from heat and transfer half to a bowl with chives. Season with salt and set aside.
3. 03Off the heat, add diced onion and minced garlic to the remaining brown butter in the pan. Return to medium heat and saute until soft and translucent, 8-10 minutes.
4. 04Stir in rice and toast for 1-2 minutes until slightly nutty. Deglaze with wine, scraping up browned bits, and simmer until liquid reduces by half and no longer smells alcoholic.
5. 05Bring broth to a simmer in a separate pot. Add a ladle of hot broth to the rice and stir vigorously every 30 seconds to 1 minute until liquid is mostly absorbed. Repeat, adding broth a ladle at a time, until rice is al dente and creamy, 16-22 minutes total.22 min
6. 06Stir in remaining 1/2 cup peas until warmed through. Turn off heat and stir in grated Pecorino and pea puree. Season generously with salt and pepper. If too thick, loosen with water or broth.
7. 07Transfer to serving bowls. Top each with additional cheese if desired, a drizzle of chive brown butter, and remaining chives.