When we interviewed Peter Alcroft, head chef at the Dart Marina, he very kindly shared this delicious looking recipe for you to enjoy.
Serves 4 or 6 as a starter
- 100g butter
- 1 onion, finely chopped
- 5g fresh Thyme, leaves picked and chopped
- 1 clove garlic, crushed
- 350g risotto rice
- 200ml white wine
- 1.7l hot vegetable stock
- 400g frozen or cooked fresh peas
- 50g Parmesan, or vegetarian alternative, grated
- 2 sprigs mint, chopped
- 2 good handfuls pea shoots
- Extra-virgin olive oil, to drizzle (optional)
- 100g Parmesan finely grated
- Large circular pastry cutter
For the Parmesan Crisp:
1. On a sheet of baking parchment, evenly sprinkle the grated Parmesan inside the cutter making a circle of Parmesan. Remove the cutter and repeat leaving room for the discs to spread. Bake in the oven pre-heated at 180c for 8-10 mines or until golden brown all over.
2. Allow to cool.
For the Risotto:
1. Melt half the butter in a large pan, add the onion, garlic and thyme and gently sweat for about 10 minutes over a low heat until really soft but without any colour. Meanwhile, put 200g of the peas into a food processor with a ladle full of stock and whizz until completely puréed.
2. Stir the rice into the onion mix and cook for a further 5 minutes or until the outside of the ice has gone opaque, again without colour. Pour in the wine and stir until completely absorbed. Start adding to the simmering stock a ladle full at a time, do not let the risotto boil. When the stock has been absorbed add another ladle full of stock. Continue stirring continuously until the rice is tender, but still has a little bite, and has a good creamy consistency – this will take 15-20 mines.
3. Stir in the puréed peas, remaining peas, Parmesan, the remaining the butter, chopped mint and some seasoning, then turn off the heat and leave to stand for a few minutes. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots, the parmesan crisps and a drizzle of olive oil, if you like.