/ck/ - Food & Cooking

>>5258208
Because it takes a lot of time to make a good vertical and time is the one thing I don't have at the moment. This year, I don't think I'm in it for the long run but the preliminary rounds are always fun.

Anyway, to quickly sum up the process:

- Blanch peas (with salt and sugar added)
- Fry some onion and a bay leaf in butter
- Add rice (1 dl)
- Add half a cup of white wine
- Begin adding chicken stock
- When the rice is almost done add half the peas to the stock, pure and add the last bit of stock.
- Add the last half of the blanched peas, pecorino, and butter
- The most crucial step: Adjust consistency (most people make their risotto waaay to solid) and season: Does it need more butter (always), more cheese, more salt, maybe some pepper, a bit of lemon juice (never a bad idea when you're trying to balance all that fat)? Spend a few minutes on this if need be.
- Wash, dry, and dress the pea shoots (in this case lemon olive oil and sherry vinegar, thinly sliced raw onion, salt, and pepper).