Risotto with Extra Large Prawns and Fresh Shelled Peas

I harvested some shelling peas today from my garden.  Mine is a small garden, but I do try my best to maximize yield from that small space.  Being that the peas come to peak at varying times, there is not a huge amount to be harvested at one time.  So to get them while they are super sweet and tender, I have to enjoy a little at a time.  The good news is with the great weather we've enjoyed of late, I should be able to cycle through the peas and replant in time for another crop before the weather turns.  I wish you could taste the peas through your computer screen.  Like home grown tomatoes, the flavor of fresh off the vine, home grown, organic fresh peas are quite superior to those you might find at the store and much more so than frozen peas.  Even if you don't like peas, you'd appreciate the flavor and texture of these.  They are like delicate, crisp little candies.

Tonight's recipe is a re-do of an earlier crab risotto, substitute shrimp.  I add the peas at the very end so they do not cook, but rather just warm up a bit.  

For the risotto (Serves 4):
1 large shallot, finely chopped
1 ¼ cup carnaroli or arborio rice
3 tablespoons olive oil

½ cup dry white wine
5-7 cups chicken stock, heated to simmer

16 extra large prawns, shelled and deveined
¼ cup mascarponi cheese

¼ cup freshly grated parmigiano reggiano
¾ to 1 cup freshly shelled peas
White truffle oil to finish

Heat the olive oil over medium heat.  Add the shallots and sauté until translucent.  

Add the risotto and saute until the rice is well incorporated and starting to make a slight whistling/crisping sound.  
Deglaze with the white wine and simmer until wine is almost completely evaporated.  
Begin adding the chicken stock, enough each time to just cover the rice.  Stir once and let simmer until the stock is almost completely evaporated.  Then add more stock.  Continue this process until rice is al denté.
Add the prawns and cook until they just start to turn red.  
Add the mascarpone and another 1/2 cup of stock.  Stir until well combined.  
Salt and pepper as needed.

Add the peas and parmigiano reggiano and fold in.
Serve the risotto with a drizzle of white truff
le oil and freshly grated parmigiano reggiano.


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