Made an excellent dinner tonight!I've been wanting to make the CL Spring Seafood Stew from May '02 (excellent, excellent), accomplished that and had Risotto with Garden Peas, Basil and Saffron and a salad to go with it. (Yes, I put together really odd menus.) I still have Vegetarian Cooking for Everyone checked out from my library, and I'm trying to make the most of it before it has to go back.
The risotto (say ree-ZAW-toh) is excellent! So fragrant, colorful and tasty. I just bought my first ever saffron from Penzey's, and was looking for something to try it out in. This will be even better later in the summer with fresh peas and tomatoes instead of the funky supermarket ones.
Risotto with Garden Peas, Basil and Saffron
From Deborah Madison's Vegetarian Cooking for Everyone
2 pounds fresh pod peas or 2 cups frozen
6 cups basic vegetable stock (page 196)
2 tablespoons butter
1/2 cup finely chopped shallot or onion
2 pinches saffron threads, ground in a mortar
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup mascarpone or créme fraîche, optional
1/2 cup freshly grated Parmesan, plus extra to finish
3 tomatoes, peeled, seeded and diced
8 large basil leaves, thinly slicked
salt and freshly ground pepper
snipped chives
Shuck the peas if using fresh ones. Have the stock simmering on the stove.
Melt the butter in a wide pot. Add the shallot and saffron and cook over low heat, stirring occasionally, until the shallot has softened and the saffron has released its color, about 3 minutes. Stir in the rice and cook for 1 minute. Raise the heat, add the wine and cook until it's absorbed. Add 2 cups stock, cover and cook at a lively simmer [I just loved that term!!] until it's absorbed. Begin adding the stock in 1/2-cup increments, stirring constantly until each addition is absobed before adding the next. When the rice is nearly done and only two more additions remain [of the stock], stir in the peas. Add the last of the stock, then stir in the mascarpone, parmesan, tomatoes and basil. Taste for salt, season with pepper and serve with extra cheese and chives strewn over the top.
Serves 4.
*****
My notes: Serves 4 my eye... I'm starting to notice that Deborah's serving sizes are enormous. I'd say this serves 6-8 unless it's your entreé and you're starving.
I didn't have any créme fraîche (surprise) and didn't plan far enough in advance to make her faux fraîche, so I stirred in about 1/4 cup light sour cream instead.
I used frozen peas, and next time I would add them closer to the end. They lost some of their vibrancy. I like raw peas anyway.
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and it was still the best meal I've had in at least a week. 
