What you may need:
2 cups mint leaves
1 t sea salt flakes
1 T olive oil
75g unsalted butter, chopped
1 onion, finely chopped
2 grate garlic cloves
1/3 (80ml) white wine
2 cups (400g) arborio rice
1.5 l chicken HOT stock
1/2 cup finely grated parmesan
2 cups peas (fresh or thawed frozen)
200g sugar snap peas, trimmed, blanched and halved
sea salt & black pepper
creme fraiche and pea tendrils to serve
How to create this dish:
Place mint and salt into mortar & pestle and pound until a rough taste forms.
Add oil, stir in and set aside.
Melt 25g butter in a saucepan, add onion & garlic and cook, stirring occasionally, for 4 -5 minutes, until softened.
Add the wine and cook for 2 minutes.
Add rice and cook for 1 – 2 minutes, stirring well.
Add the warm stock a cup at a time, adding more as it is absorbed, and cook, stirring, for 20 – 25 minutes, till rice is al dente.
Remove from heat and stir through peas, sugar snap peas and parmesan.
Top with the creme fraiche and the pea tendrils (or parsley if you can’t find these).
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