Please upgrade your browser

It appears you are using an older browser. This site will function better if you upgrade to the latest version

Fresh Pea & Mint Risotto

pea mint risotto york and albany recipe
pea mint risotto york and albany recipe

Cooking instructions

Makes 2 generous servings

For the mint oil:

  1. Wash the bunch of mint and pat dry. Strip the leaves from the stalks and lay out onto an oven tray. Heat at around 80°C for 2-3 hours to dry out the leaves.
  2. Add the mint leaves and olive oil to a saucepan. On a very low heat, warm the olive oil for 1 hour until the oil is green. 
  3. Blitz the oil in a blender and pass through muslin or very fine sieve.
  4. You will then have a beautiful clear mint oil, which you can drizzle around the risotto.

For the risotto:

  1. Add the butter to a saucepan pan and sweat the onions on a medium-low heat until tender and translucent.  Do not allow to colour or brown.
  2. Add the Arborio rice to the onion and stir to coat the grains in oil.
  3. Add half of the stock to the pan and bring to a gentle simmer.  Ensure it retains a constant heat and gently stir as it cooks – it should take around 20 minutes. As the rice absorbs the water and begins to swell, add the remaining liquid gradually as it is absorbed. Season with a little salt and pepper.
  4. Meanwhile, in a blender, add 40g of the fresh garden peas with a splash of water and pulse into a puree.
  5. When the rice is tender, add the mint sprig. Remove from the heat and gently stir in the pea puree, fresh peas and most of the Parmesan cheese. Mix through, remove the mint sprig and season to taste with salt and pepper.
  6. Serve into a bowl and dress with pea shoots, grated parmesan and a drizzle of mint oil.

Looking to learn new cookery skills? Gordon Ramsay dining experiences cover everything from chef masterclasses to exclusive tasting menus in London. Discover our full collection of Gifts & Experiences online.

Back

Category Filters

Back to Top