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I have mentioned in the past that almost anything can be made into risotto — including beet greens — but there are some vegetables that just scream out for risotto. “Please! Barely process my wonderful flavor and pair me with creamy, delicious rice!” they beg. I’m happy to oblige.
Fantastic. Leeks and freshly shelled peas were nothing short of fantastic in this simple risotto, driving home to me yet again that when you prepare fresh, quality ingredients in a straight-forward, down-to-earth fashion, it’s impossible to be disappointed. The creamy risotto, the savory and not-too-soft leeks, peas popping in your mouth like punctuation.
A quick word about washing leeks. DO!
And I don’t mean rinsing off the exterior. Dirt and sand climbs between the many layers of the sweet, subtly oniony vegetable. No wants wants their risotto sandy. Kind of ruins the perfect texture of it, you know. Therefore, it’s necessary to chop the leek BEFORE you wash it. Let the leek sit in a water bath, perhaps even two of them, agitate them around, separate all the layers, find every nook and cranny. The Beyond Salmon blog has a wonderful, step-by-step description with photos you should certainly check out if you have any questions.
Once they’re washed, dried and chopped, I pre-sauteed the leeks until crisp tender and set them aside.
The risotto process. It’s simple once you’ve tried it, even if you are a slave to the stove, stirring almost constantly. It’s a matter of patience. With rice, you dump it in water and wait until it boils off. With risotto, you add it in drips and drabs. First toast the Arborio rice (risotto rice) in oil, add wine (or port, IMO), and stir it until it evaporates. Then you add the hot stock you’re simmering in 1/2 – 1 cup portions. Stir, evaporate, repeat.
You throw in the peas and leeks with the last of the broth. Then remove the pan from heat and stir in cheese, butter, salt and pepper.
These peas, while warm, are still popping fresh and delicious, my friends. While we ate the dish as a main course — it served two generously — you can also use this risotto as a side dish along with something equally bright and fresh. Grilled fish, perhaps Sea Bass, with lemon juice would be excellent.
