Wednesday, December 27, 2006

snow pea and broccoli risotto

2 cloves of minced garlic
1 large finely chopped shallot
olive oil
3 palmfuls of Arborio rice (I think that's about one cup)
1 glass white wine (I used La Ferme Julien, Blanc 2005. Probably wasn't a smart move with such a fruity wine. Drinking a glass (or two) of it while cooking might not have been a good idea either.)
Chicken stock
1 cup chopped broccoli
1 handful snow peas

Sweat garlic and shallots in butter and oil mixture. Add the rice and cook until the edges become opaque. Add wine and reduce. Start adding the stock one ladle at a time until rice is cooked al dente. Add the broccoli and snow peas and finish it off with parmigiano reggiano. Season with salt and pepper to your liking. Mushrooms would have been a good addition to this recipe. And remember, don't drink and cook.

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