Spring Pea Rissoto

 With the temperature reaching 80 in the middle of February I thought that a good Spring Recipe was in order. We did this recipe for a teachers appreciation dinner when I was a sophomore in college.


1 cup                                                          Aborrio Rice
1/2 cup                                                      English peas
2 oz.                                                           Panchetta (Dried ham) minced
2 oz.                                                           White onion diced
2 oz.                                                           Carrots diced
To Taste                                                     Salt and Pepper TT
3 cups                                                         Chicken Stock
4 oz.                                                            Piccorino Cheese grated
As Needed                                                  Olive oil
1 tsp.                                                           Thyme chopped
1 tsp.                                                           Oregano chopped
2 oz.                                                            Cream
1 lemon                                                       Lemon juice
1 lemon                                                       Lemon zest
4 oz.                                                            Shiitake mushrooms sliced


In a Medium sauce pan heat the olive oil. Add the carrots , panchetta, garlic
and onions and Zest allow to sweat. Add the Rice and brown slightly letting the individual rice to coat with the oil. In three batches, add the stock allowing the stock to be absorbed completely before adding the next batch. When all of the stock has been absorbed add the cream and cook until tender. Add the peas and season with the salt, pepper thyme and oregano and finish with the lemon juice. Serves 4