Risotto with Peas and Morels courtesy of Chef Susan Holt
8-10 cups homemade chicken or vegetable stock
1/4 cup extra virgin olive oil
1/2 teaspoon fresh lemon zest
1 small yellow onion, peeled and diced very fine
2 cups Arborio rice, (fino or superfine)
2 tablespoons unsalted butter
1/2 pound fresh morels, cut in half through the stem, washed well
1 cup petit peas (fresh preferred)
1/2 cup finely grated Parmigiano Reggiano
Salt and freshly ground pepper
Bring stock just to a boil and reduce to low heat. Add salt to taste so that the stock is well-seasoned.
Combine olive oil, lemon zest and onion in a large heavy-bottomed saucepan or Dutch oven. Sauté onion over medium heat until translucent, stirring frequently, about 3-4 minutes. Add rice and stir to coat.
Ladle in about a third of the hot stock. Continuously stir the rice with a wooden spoon until the liquid has almost been absorbed; mixture should be at a simmer but not a boil. Add another third of hot stock and continue stirring until it has been absorbed. Each addition of stock should cover the rice by about half an inch.
While the rice is in the last stage of cooking, heat a small pan over medium heat. Add butter and morels and sauté until just tender, 2-3 minutes. Season with salt and pepper to taste and reserve.
Add the final addition of stock. When the rice is almost cooked, add the peas, cook for one more minute and remove from the heat and add the cheese and morels.