So, I bring you spring. A petite pea risotto with a hint of tarragon. Enjoy and join me as we lament the passing of summer!
Petite Pea Risotto
1 cup carnaroli rice
1 T olive oil
6 cups chicken stock (homemade if possible)
3/4 cup petite peas
1/4 t chopped fresh tarragon plus more for garnish
1/2 t salt
1/4 cup grated parmesan
1/4 cup ricotta
Bring the chicken stock to a boil on the stove and leave simmering. Heat the oil over low heat in a medium pot and stir in the rice to coat. Add 1 cup of chicken stock to the rice and stir. Stir frequently until the stock is almost absorbed and then add more. I don't measure as I pour, just pick up the pot of stock and pour a bit in at a time until the wonderful, creamy risotto texture comes out. You'll know you're there when the rice stops taking stock. Add peas and stir until heated through. Remove from heat and stir in tarragon, salt and parmesan. Divide risotto between two plates and top with a dollop of ricotta and a tarragon sprig if desired. Enjoy!