Green Pea and Potato Risotto
Alice Waters wrote in "The Art of Simple Food" that the Risotto will only be as good as the broth used to make it. I used a strongly flavored hen broth for this one, hence I cut the added salt. Adding the wine first and reducing it softens the sting of the alcohol. I had on hand Chinese Shiaoxing cooking wine -- a happy accident. I always use shallots instead of onions since discovering that cutting out onions eliminated my migraines. Butter with lactic acid and sheeps milk Romano makes this "creamy" risotto lactose-free. The peas keep their bright color, flavor, and crunch if stirred in at the end.
- 3 c chicken or veg broth, simmering
- 2 tbs grated shallot
- 1/4 c white wine
- 1/4 c pancetta small cube
- 1 yellow potato small cube
- 1 tbs butter
- 1 tbs olive oil
- 1/4 c grated Romano cheese
- defrost handful green peas in water
- 1 c arborio rice
- Saute shallot a few minutes in the olive oil in a heavy bottomed pressure cooker. Add the pancetta and cook a minute more.
- Toast the rice to coat, stirring, till it looses a bit of its opacity. Salt and pepper it.
- Add the wine and stirring, reduce till the pot is not quite dry.
- Add the potato cubes and 1 cup of hot broth. Stir and reduce again.
- Add the remaining 2 cups of broth, cover the pressure cooker and time for 7 minutes.
- Quick-release pressure and carefully open the lid. (Strain and) stir in peas, butter, and cheese.
- Serve extra Romano cheese for diners to add -- or not.