Italian lemon and pea risotto recipe
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Break the peas, strain and renew it in ice water. Transfer and transfer half of the pea to a mixer with a layce stock, parsley and lemon juice. Spice with salt and blitz to a smooth puree. Put the puree and the separated peas aside.
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Heat the remaining stock in a saucepan and keep it hot.
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In a large pan, heat butter and olive oil at low medium temperature. Add the shallots and a pinch of salt and cook gently until soft but not colored. Remove the heat to the moderate level and add the rice. Cook for two minutes by stirring to fry the grains.
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Pour the wine and allow the rice to be absorbed. After the liquid almost disappears, start adding stock, a ladle at a time, stir continuously. Before adding another bucket, allow the rice to absorb almost all liquid. Start checking the rice to see if it is made on a 15 -minute sign.
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When the rice is almost Al dente and not easily absorb the liquid, stop adding stocks (if it remains) and add the separated peas and peas puree and cook for 2-3 minutes or rice.
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Remove heat and add Pecorino. Mix it with a little vitality, run into the risotto until all are joined and the mixture is bright; It must be quite loose and not strange. Season for taste.
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With the grated of scoops and lemon peel on the plates, a driving olive oil and a little extra grated peecorino.
