This is a gorgeous recipe. The mixture of mint and basil makes the usually heavy risotto really fresh and light.
Lets start with the basic risotto. Warm the stock in a pot. In another deep pan heat the olive oil and add the onion, garlic and celery and sauté for about 4 minutes. Add the rice and increase the heat.
Stir continuously and after around 1 minute, add the vermouth while stirring. Now all the alcohol will evaporate and the tasty goodness will stay with the rice.
When the rice has absorbed the vermouth, add a spoonful of hot stock. Now turn down the heat, so the rice is simmering at low heat. Add subsequent ladlefuls of stock while you stir. Make sure the liquid is absorbed before you add the next ladleful. This procedure should take aprox. 15 minutes. In another pot put 2 handfuls of peas with a spoonful of stock, and mash while it heats up. Once this is puréed, add to the risotto mix together with the rest of the peas and the peeled shrimp. Shrimp and peas cook very quickly (around 2/3 minutes).
Take the risotto off the heat, add a good knob of butter, herbs and lemon juice. Serve immediately.
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