As farmers markets overflow with the season's first harvest of English peas, home cooks across the country are rediscovering the simple elegance of spring pea risotto. This classic Italian dish, which requires little more than Arborio rice, fresh peas, good Parmesan, and patience, has seen a 340 percent increase in online recipe searches over the past two weeks.
The key to a perfect spring pea risotto lies in technique rather than exotic ingredients. Start by making a quick stock from the pea pods themselves, which adds a subtle sweetness that deepens the dish's flavor. Toast the rice in butter until translucent before adding warm stock one ladle at a time, stirring frequently for about 18 minutes.
Finish with a generous handful of freshly grated Parmigiano-Reggiano and a drizzle of quality olive oil. The peas should be added in the final two minutes of cooking to preserve their bright green color and delicate snap.
