Morel and English Pea Risotto

Serves 4

1 cup shucked English peas and
shells
2 tablespoons minced herbs: basil,
tarragon, Italian parsley, chives,
reserve the stems
12 cups water
1 cup white wine
1 cup small diced onion; save skin
of  the onion
2 tablespoons butter, softened

2 tablespoons olive oil
4 ounces fresh morel mushrooms (or
2 ounces dried and reconsituted) or
other fresh mushrooms, cleaned
and sliced into rings
1 cup Arborio rice
2 tablespoons Microplaned
Parmesan
Sea salt and pepper to taste

Clean the English peas. Using the shells, herb stems, the water, ½ cup of the white wine and ½ cup of the diced onion along with the clean onion skins, bring to a simmer for about 20 minutes.

Blanch the shucked peas in the simmering stock for 2 minutes, then refresh the peas in cold water and set aside. Once the peas are cooled, puree them with soft butter until smooth; set aside.

Meanwhile, in a separate pan, sauté the remaining ½ cup white onion in the olive oil over medium heat until translucent and without color. Add the mushrooms and sauté until soft.

Add the rice and begin to lightly toast and soak up all the oil, stirring for 3 minutes. Add the remaining ½ cup wine and allow the rice to absorb it. Add 3 cups of the simmering stock and stir (add the stock through a strainer), allow the stock and rice to return to a simmer. Cover the pot and place in a preheated
350º F oven and cook for 11 minutes.

Remove the pot from the oven and replace back on the stove. At this point, most of the stock should be absorbed by the rice and the rice will be half-cooked. Now we are ready to finish the risotto by allowing the rice to continue to simmer until the stock is absorbed. If the rice needs more cooking time and stock, add the stock a bit at a time while maintaining it at a simmer.

Finish cooking the rice just until the grains are no longer crunchy but have a toothiness to them. At the end of the cooking process you may be left with some stock. Once the rice is done, (maintaining a slight toothiness) allow it to rest for about 2 minutes. This in an important step and should not be overlooked. This step allows the rice to absorb any residual stock and develop a nice starchy creaminess.

Stir the stock one more time then add the pea butter, Parmesan and 2 tablespoons chopped minced herbs.

Transfer the risotto to a serving dish and Microplane the parmesan over the top.