1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
3 tablespoons dry white wine
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon
1 tablespoon butter
How to Make It
Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas; cook 1 minute. Stir in cheese, rind, juice, salt, and pepper. Remove from heat; stir in tarragon and butter.
Wow, this one was a stunner. I quartered sugar snap peas and parboiled them, and skipped the leek. The homemade chicken stock is critical for this, as well as every other recipe that calls for chicken broth. We served it with roasted wild salmon. To. Die. For.
Followed the recipe exactly except that I made 1/2 as much (only two of us) and subbed fennel fronds for fresh tarragon. This is delicious! Served with the CL roast chicken with lemon and rosemary and steamed beet greens with lemon for a wonderful dinner.
This was amazing! My husband made it and he's a beginner. I was impressed. He forgot the butter but I didn't miss it. He also forgot the peas, which I would have really liked so I wouldn't recommend doing that. We also left out the tarragon because I had run out. I've been craving it all day. This went well with a panko-crusted piece of haddock with salt and pepper.
Fabulous! The lemon zest and tarragon are wonderful.
I used all the lemon zest from one lemon
frozen peas work just as well, no need to even parboil, just stir in during the last min or so of cooking the risotto
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