Page 114 - Flathead Living // Spring 2015

FOOD&DRINK RECIPE BY THREE FORKS GRILLE | PHOTOS BY JMK PHOTOGRAPHY
Peas Three Ways
P eas are probably the most prolific vegetable that Montana growers produce. Snow Peas and English Peas all have extended growing seasons, and successive plantings can keep your kitchen stocked with fresh crops all summer long. Easy to grow, easy
to make, colorful, tasty and versatile. Read on for three recipes on how to prepare and enjoy peas this spring and summer. Enjoy!
Risi e Bisi (Rice and Peas)
Serves6
Ingredients:
1 tablespoon extra virgin olive oil
1 medium minced onion
2 ounces diced pancetta
1⁄4 cup chopped parsley
1 cup dry white wine
2 1⁄2 quarts hot chicken or vegetable stock
4 cups assorted fresh peas
1 pound Arborio or Carnaroli rice
2 ounces heavy cream
1 cup grated Parmesan Salt and pepper
Directions:
1 Heat oil in a heavy bottomed saucepan. Add onion and pancetta and cook for five minutes to crisp pancetta and soften the onions. Add garlic, parsley and rice, salt and pepper. Stir rice to coat with oil and onions.
2 Add wine and reduce. Begin adding hot stock in 1/2 cup increments and stir. Reduce all stock before adding more.
3 Whenriceisjustaboutdone,add heavy cream. Taste rice periodically to check level of doneness. Risotto should be very loose and creamy.
4 At this point, add Parmesan and stir. 5 It should easily slide off a spoon.
Check seasoning to see if additional parsley and cheese needs to be added. You can also add a few fresh pea tendrils and leaves from the garden.
112 FLATHEAD LIVING | SPRING 2015
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