Apprentice Tom Mawer presents a beautifully vibrant and flavoursome pea risotto - the perfect dish for late summer
At The Chefs’ School at the Viaduct café we prepare and cook a wide range of risotto with different ingredients depending on the time of year and produce available. With the abundance of peas on the market at the moment this will not only be packed with flavour, but also won’t break the bank in terms of cost.
Tom said: “ When you learn to make the base for a plain risotto it is very easy to become creative and try your own combinations.
If you are not a great fan of peas then you can use sweetcorn or sweet potato (lightly cooked first).
Also - the recipe asks for chicken stock, but you will still get a fantastic result with vegetable stock.
If you are using a stock cube for this then remember they contain a lot of salt so be careful not to over-season.”
Tom is absolutely right about the saltiness of a stock cube - it will not hurt the flavour of the risotto if you don’t use a concentrated stock as the rice will absorb so much – in fact, reducing salt in the creation of fresh food is one of our primary concerns here at The Chefs’ School at the Viaduct café. Enjoy!
This recipe serves 2
2 shallots – peeled and diced
50g Arborio rice
300ml chicken stock
40g Parmesan cheese – freshly grated
100g peas – fresh or frozen
- medium-sized saucepan
- chopping board
- wooden spoon
- measuring jug
How to make it
1. Heat the saucepan over a medium heat. Add half of the butter followed by the rice and allow to colour, stirring gently.
2. Add the shallots and cook for 2 to 3 minutes. Add the stock, a small amount at a time, allowing the rice to absorb it between each addition.
3. Continue adding the stock until the rice is cooked but still has a firm texture with ‘bite’.
4. Finish the risotto by adding the cheese, remaining butter and the peas. Serve immediately.
What’s on at The Cooking School
August 24, SUMPTIOUS SUMMER DINNER PARTY - cook a glamorous summer spread (£145)
August 28 and September 1, COOKING BOOTCAMP - 5 days of intensive tuition from top chefs (£495).
September 4 & 11 CROISSANT & SWEET PASTRY MASTERCLASS - become an artisan baker (£75 for 2
September 14 FANTASTIC FISH - put a range of fish prep techniques into practice on the catch of the day (£145).