Summer is finally here, and we’re starting to see local sweet English peas trickling into our markets – any day now we’ll have a couple deliveries each week from Carl Musso, our farmer in Pueblo. Here are a couple of tasty recipes for two of my favorites – Peas and Carrots as well as Saffron Pea Risotto. Either would be a lovely pair with grilled meats of fish – or try our marinated shish kabobs, garlic bread, a Tony’s salad or heat and serve veggie from our deli. Buon Appetito!
Perfect Peas and Carrots recipe as well as knife handling tips for quick, safe and precise cuts.
½ onion, ¼ inch dice
3 large carrots, ¼ inch dice
4 cups water
½ tsp Kosher salt
4 cups fresh shelled peas
salt, pepper and butter to taste
Combine onion and carrots in a pot with water and salt, bring to a boil and simmer for 5 minutes. Add peas and simmer about 5 minutes longer or to desired texture. Drain and serve with salt, pepper and butter to taste.
Can also be cooked until very soft and mashed with cream for English Pea and Carrot Mushies – Chef Mick, www.TonysMarket.com — www.TonyRosacciCatering.com
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Saffron Pea Risotto with Tony’s Chicken Kabobs
Pair this dish with 6 Tony’s Chicken Kabobs and a Tony’s Salad for a fabulous meal for six plus people.
8 cups (or so) chicken stock – Glace de Poulet suggested
2 TBS butter
2 TBS olive oil
2 cups Italian Riso, Carnaroli or Arborio
1/2 – 3/4 tsp saffron threads
1 glass white wine
1/4 cup grated Parmesan cheese, to taste
Cream and butter to taste
Salt and pepper, to taste
1-2 cups sweet peas
In a saucepan, heat chicken stock to a light simmer. It will be added in increments to create the risotto.
In a heavy saucepan or Dutch oven, over medium high heat, melt 2 TBS butter. Stir in the oil and rice, cooking until you see the pearl. Add saffron threads and wine, cooking until the wine has almost evaporated.
Add 1 cup of hot chicken stock to rice and cook at a lively simmer, stirring regularly until the rice has absorbed most of the liquid. Continue to add broth and stir like this, repeating until the rice is just tender, or al dente – this should take about 20-30 minutes depending on the rice and the altitude.
When the rice is almost done, about 15-20 minutes, add peas to simmering stock, cooking until tender, about 5 minutes. Ladle into risotto near end of cooking time.
Turn off flame and stir in parmesan, once incorporated, finish to taste with rich room temperature butter and heavy cream and adjust seasonings with salt and pepper, cover and rest for 5 minutes before serving. Serves 6-8.
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