Chefs' Recipes

Fico’s pea risotto with buffalo mozzarella and spring herbs

This bright pea risotto recipe is the perfect way to welcome spring - and it hails from one of our favourite Hobart restaurants, Fico.
Pea risotto with buffalo mozzarella and spring herbsBen Hansen



1.Juice pea shells (see note) and refrigerate juice to chill. Heat half the olive oil in a large frying pan over high heat and sauté peas and garlic until tender (2-3 minutes). Cool, refrigerate to chill, then blend pea mixture with 100ml pea juice to a loose purée in a blender. Reserve remaining juice to serve.
2.Heat remaining oil in a casserole over medium-high heat. Add rice and a pinch of salt, and stir occasionally until translucent and only just too hot to touch (1-1½ minutes). Add wine and simmer until you no longer smell alcohol (1-2 minutes). Add hot whey a ladle at a time, stirring continuously until stock is absorbed before adding the next, until risotto is al dente but still wet (10-12 minutes; add extra water if necessary). Stir in butter, Parmigiano-Reggiano and pea purée. Add mozzarella cream and stir vigorously until creamy (1 minute), then season to taste with vinegar, salt and pepper.
3.To serve, spread a generous spoonful of risotto on plates, scatter with herbs, lemon rind, extra Parmigiano-Reggiano and torn mozzarella, drizzle with extra pea juice and extra-virgin olive oil and dust with fennel pollen.

Buy mozzarella from a delicatessen and ask for as much whey as they can give you; if necessary top up with extra water. Fennel pollen is available from Herbie’s Spices. If you don’t have a juicer, blend the pea shells with a little water, then strain the juice.


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