Risotto Recipe

Prepare stock

Bring the vegetable stock to a gentle simmer in a medium saucepan. Keep it at a bare simmer over low heat — you will ladle warm stock into the rice.

In a heavy-bottomed skillet or wide saucepan, warm 1 tablespoon olive oil and 1 tablespoon butter over medium heat until butter melts and begins to foam.

Add the minced shallot and cook gently for 2–3 minutes, stirring, until translucent but not browned.

Add the arborio rice and stir to coat grains in fat. Toast the rice for 1½–2 minutes until the edges are translucent and it smells slightly nutty.

Pour in the white wine and stir constantly until the wine is mostly absorbed.

Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, until rice is creamy and al dente.

When the rice is just tender and the consistency is creamy (not soupy), remove the pan from heat. Stir in 1 tablespoon butter and the grated parmesan cheese until melted and glossy. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep covered while you finish other components.

Bring a small pot of salted water to a rapid boil. Add the trimmed snow peas and blanch for 45–60 seconds until bright green and tender-crisp.

Immediately transfer peas to an ice bath to stop cooking and preserve color. Drain thoroughly.

In a blender or food processor, combine blanched snow peas, lemon juice, 2 tablespoons cold water, 1 tablespoon extra-virgin olive oil, and 1/4 tsp salt. Purée until completely smooth, stopping to scrape down sides once. If needed, add an additional teaspoon of cold water for a silky, spoonable texture.

Taste and adjust seasoning. Keep the purée warm or at room temperature; rewarm gently if necessary before plating.

Heat a small skillet or cast-iron pan over medium-high heat until very hot.

Add 1 tablespoon butter and allow to melt. Add the corn kernels in a single layer and let them sit undisturbed for 1–2 minutes to develop color.

Stir or toss the corn and continue cooking 2–3 more minutes until kernels have some charred/blistered spots. Stir in 1/4 tsp smoked paprika and 1/4 tsp salt. Taste and adjust seasoning. Remove from heat and keep warm.

Preheat a small dry skillet over medium heat. Add the chopped pistachios and toast, stirring frequently, for 2–3 minutes until fragrant. Transfer to a bowl to cool slightly.

In the same skillet, add the panko breadcrumbs and toast for 1–2 minutes until golden. Combine toasted panko with the toasted pistachios, melted 1 tsp butter, and 1 tsp lemon zest. Mix to form a crumbly texture. Set aside.

To plate: Spoon a ring or base of snow pea purée onto each warm plate (about 2 tablespoons). Divide the risotto among plates (about 1 cup risotto per serving) and spoon onto the purée, leaving some purée visible at the edge.

Top each risotto portion with 2–3 tablespoons grilled corn, sprinkle 1–2 tablespoons pistachio crumble over the top, and scatter thin shavings of pecorino (about 2 tablespoons) across each portion.

Finish with a light drizzle of extra-virgin olive oil (optional), a grind of black pepper, and a few microgreens or baby herbs. Serve immediately.