Seona emailed me this week as below, and the Pea Risotto/ NZ Sauvignon Blanc pairing sounded good, so I asked her to share it with us;
My brother came over last week, and we opened a bottle of the Lionhound because neither of us knew it. It has become known locally as the only South African red Angus will drink.
He is a notoriously discerning drinker, but I knew I could trust a wine from you to put in front of him.
Thoroughly enjoying the Te Onepoto tonight with Pea Risotto.
It’s a Nigella by origin, but has turned into a working night classic:
Chuck a few handfuls of frozen petits pois in a frying pan of melted butter for a couple of minutes while you boil some water for about a litre of stock- marigold vegetable bouillon does the trick – and slice a couple of shallots.
Reserve half the petits pois.
Add a ladle of stock to the other half, and after a few minutes, throw into a blender jug with a few chunks of butter and Parmesan, and a grating of nutmeg, and blend to a purée.
Add some more butter and olive oil to the pan, and sweat the shallots for a few minutes.
Chuck in as much arborio rice as you think they’ll eat, and stir.
Throw in a small glass of white wine.
Add ladles of stock as you have time between finishing off the loose ends and fending off small children, for about 10 minutes, then add the whole petits pois, and carry on adding stock by the ladleful for another 8 mins or until the rice is cooked to your liking.
Stir in the purée, and serve with extra Parmesan and chopped parsley if it’s around.
Of course, if you want the real version, with proper quantities and instructions, it’s page 156 in How To Eat.
Sent from my iPad
Mark – Guess what we are going to try this weekend? Thanks, Seona!