English Pea Risotto Recipe | James Beard Foundation
Chef Jeff Rogers showcased the best of northern California at his Beard House dinner.
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Grater
Ingredients
- 1 cup English peas
- 1 stick unsalted butter
- 1/2 large yellow onion, diced
- 1 cup carnaroli rice
- 1 tablespoon chopped garlic
- 1 1/2 cups white wine
- 1 quart chicken stock
- Salt, to taste
- 1 1/2 cup grated Parmesan cheese
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