"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet Pea Risotto ala Philippa Recipe

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This recipe for Sweet Pea Risotto ala Philippa, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ralph & Pip Carnesecchi
Added: Sunday, August 12, 2007


Do not add salt
2 c. Carnaroli or Arboria Rice.
2 qts. Chicken stock.
4 T. Butter (Cold). divide in half. Substitute 1 oz. of truffle butter for 1 oz of butter to be added at end.
2 Small onion, chopped.
4 Cloves garlic, chopped.
1 c. White dry wine.
2 c. Peas, defrosted.
1 c. Grated Parmigianino-Reggiano.
2 T. Chopped fresh mint leaves, plus a few sprigs for garnish.
2 T. Chopped Parsley.
1 T. Cracked black pepper.
2 T. Extra Virgin olive oil.

Heat broth and bring to a slow simmer.

Heat 2 T. of virgin olive oil and 2 T. of butter in skillet.

When skillet is hot add garlic and onion, and cook for 3 minutes..

Add all of rice and cook for another 2 minutes while making sure to coat all of rice with oil/butter mixture.

Add wine and cook it all away until it evaporates.

Add a few ladles of warm broth and let that cook off, while stirring occasionally. Add more warm broth as it is absorbed.

Risotto should be starchy, creamy and cooked to al dente. It should take 22 minutes to absorb all broth.

Add peas about 2 minutes before removing from heat.

When all broth is obsorbed and Rosotto has a creamer consistency, but not too runny, it is ready to absorb the cold butter and cheese at the next step.

Remove from heat and let rest for about one minute.

Add in the remaining cold butter, cheese, mint and parsley just before serving, and quickly beat in these ingredients using your whole body behind your mixing spoon.

You will know when your rosotto is the perfect consistency, when you tilt the bowl the risotto should ripple like the waves in the ocean.

Transfer to a shallow bowl.

Taste for seasoning and serve immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes of constant attention
Personal Notes:
Personal Notes:
The secret is in using warm broth and stirring a lot.

This dish is best served with Lamb, but can be used with any chicken, fish or veal. For variety substitute mushrooms or asparagus tips in place of peas.

Go wild. This is a classy dish to accompany any special occasion. See Easter dinner receipt for Black Cherry Lamb Chops that would go perfect with the above recipes.




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