Peaze Pleaze....

So I have been busy planning dinners for the next few days.  My brother is coming to visit with his girlfriend.  And the other day I recieved a pkg. of seafood (halibut, shirmp, salmon and king crab legs) from my folks.  We are going to enjoy these morsels over the weekend but I have been racking my brain what to make as sides.  I am thinking is stand by will be a great addition to any of the seafood dishes we gorge on....

Sweet Pea Risotto Gratin

1- 10 oz. pkg. of frozen baby peas, thawed

6 cups chicken broth

5 tbsp. butter

1 medium yellow onion, finely chopped

1 lb. Arborio rice (risotto)

1 cup Parmigiano~Reggiano cheese, freshly grated

Salt & freshly ground pepper

1/4 cup plain dry bread crumbs

Puree half of the peas in food processor and set aside with whole peas.  In a saucepan, heat the chicken broth and keep warm.  Grease a 2 quart casserole and set aside.

In large saucepan, heat 3 tbsp. butter over medium heat.  Stir in the onion and cook until translucent, about 4 mins.  Add the rice and stir well to coat the grains with butter.  Add 1 cup of the chicken broth to the rice, lower the heat slightly and stir until the broth is absorbed. Continue adding in half cup increments, letting the rice absorb the liquid (about 3 mins.) after each addition, and stirring almost constantly, until the rice is cooked, 20-25 mins.  The finished rice will be creamy but still firm to the bite.

A few minutes before the risotto is done, stir in the pureed and whole peas.  Turn on the broiler.  Remove the cooked rice from the heat and stir in the remaining 2 tbsp. of butter and 3/4 cup cheese.  Season with salt & pepper.  Stir the remaining 1/4 cup of cheese and the bread crumbs together.  Transfer the risotto to the prepared casserole dish and top with the bread crumb mixture.  Place the dish under the broiler for about 2 mins or until the top becomes golden.  Serve immediately!!!

Not only does this taste outstanding but it has a bold green color to it that will jazz up any old plate!!! Enjoy!

MWAH~