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20
Spring Pea and Mascarpone Risotto
Serves 8
Cooking Time: Rice mode, about 25 minutes
Ingredients:
2 cups small spring peas, shelled
2 teaspoons kosher salt
3 cups chicken stock
2 teaspoons olive oil
2 minced shallots
1 ½ cup Arborio risotto rice
½ cup white wine
2 tablespoons fresh parsley, chopped finely
1 tablespoon unsalted butter
½ cup mascarpone cheese
2 cups finely grated parmesan
• Bring 2 quarts of water to a rapid boil. Add 1 teaspoon of the salt. Prepare an ice bath to cool the peas when they
come out of the blanching water. Pour the peas into the boiling water and cook for 1 minute. Remove the peas
with a small strainer and plunge into the ice water. When fully cool, strain the peas and set aside.
• Take 1 cup of the peas and puree in a blender with ½ cup of the chicken stock. Set aside.
• Set the slow cooker on RICE and let it heat up. Add the olive oil. When the oil shimmers add the shallot and
cook until translucent, about 4 minutes . Add rice and toast for 1 minute until the first layer of starch exudes
from each grain and the rice becomes nicely glossy. Deglaze the rice with the white wine and cook down for 4
minutes. Add 1 cup of stock to moisten down the rice, stirring constantly. Gradually add more stock, ½ cup at a
time. After about 15 minutes of adding stock gradually and stirring constantly, taste the risotto. If it’s still rock
solid on the interior, continue adding stock and cook it a bit longer. If it has a great, crisp interior bite and seems
just moments away from being done, then continue with the recipe. The consistency should be softer than you
imagine, as the risotto will continue to firm up on once you plate it up.
• Once the risotto is ready, add the blanched peas, pea puree, parsley, butter, mascarpone, and parmesan. Stir
vigorously to emulsify those ingredients into the risotto. Season with the remaining salt to your taste, and serve
immediately.