RISOTTO WITH PEAS AND SAUSAGE

Risotto With Peas and Sausage image

Vegetables as seasonal as a maypole shape this risotto. There is a bit of veal for those who desire a more substantial plate of food, but it's optional. For vegetarians, the broth does not have to be chicken. Omit the butter and cheese, and you're in vegan territory. As for the rice, regular arborio works fine though Vialone Nano, the elegant variety that is preferred in Venice for risotto with peas, is my choice for added culture, not necessarily flavor.

Provided by Florence Fabricant

Categories dinner, grains and rice, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 to 4 1/2 cups chicken or vegetable stock
2 tablespoons extra-virgin olive oil
1 cup finely chopped leeks, whites with a little green
3 cloves garlic, slivered
5 ounces weisswurst, casing removed and diced, or 5 ounces finely diced veal shoulder (optional)
1 1/2 cups Vialone Nano or arborio rice
1/2 cup dry white wine
3/4 cups shelled English peas (12 ounces in the pod)
Salt and ground black pepper
1 tablespoon grated lemon zest
1 tablespoon unsalted butter
1/3 cup shredded pecorino cheese
1 tablespoon minced chives

Steps:

Place stock in a saucepan and keep on low heat.
Heat oil in a separate heavy 3-quart saucepan. Add leeks and garlic and sauté on medium-low until leeks are translucent. Stir in sausage or veal, if using. Cook 2 to 3 minutes. Add in rice and cook a few minutes, stirring, until grains start to whiten. Add wine and cook until it's nearly evaporated.
Add a 1/2 cup of the warm stock and the peas. Stir and cook at a steady simmer until the stock has nearly evaporated. Add another 1/2 cup of the stock, stir from time to time until it's nearly evaporated. Keep this up until the rice is almost al dente, the peas are tender and there's only a little stock left. Season to taste with salt and pepper. Fold in lemon zest and remaining stock; the result should be creamy. Cook another minute or two. Fold in butter.
Divide risotto among 4 to 6 shallow soup plates. Top each portion with cheese and chives. Serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 674 milligrams, Sugar 5 grams, TransFat 0 grams