You probably remember we told you about a duo of risottos, specially created to compose the symbol of yin-yang. Then, we presented only the yin, a black rice with liquorice… Today we’re proposing the yang: a fresh risotto with peas and a mild mint flavour 🙂 .
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Peas and mint risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 300 g of rice for risotto
- 300 g of peas
- 1 liter of strong mint herbal tea
- 50 ml of cream
- 10 fresh mint leaves
- 1/4 teaspoon white pepper
- nutmeg
Instructions
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Take half of the peas, add a cup of herbal tea and puree it. Let this puree aside.
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Fry the peas, then add the rice and toast it a couple of minutes, but be careful not to burn it 😉 .
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Add the tea, the mashed peas, the tip of a teaspoon of salt and cook the rice uncovered. If the water level falls too much, add a little bit of boiling water while cooking.
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Five minutes from the end of cooking, add the cream, a generous pinch of ground nutmeg and white pepper.
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Just before serving, add the chopped fresh mint leaves.
Composing the symbol of yin-yang is simple, but you’ll have to be quick to serve the risotto still hot 😉 .
- Take a round dish, this will simplify the creation of the external shape.
- Start by composing the day, because the pea and mint risotto tends to be more compact and better maintain the shape. Set aside 2 tablespoons of this risotto.
- Now fill the empty half of the plate with the black rice, model a little bit the edges if you notice irregularities in shape. Again keep aside 2 tablespoons.
- Now, using a spoon, create a hole in the centre of each risotto and replace the rice with its opposite.
- Garnish with a few fresh mint leaves and serve immediately 🙂 .