AT A GLANCE
"The pea risotto at Fico in Hobart is the best I've had. Could you please print the recipe?" - Alasdair Lyne, Battery Point, Tas
Use the best herbs you can find - the key to success here is variety and freshness. At Fico, the chefs use a beer vinegar from Emilia-Romagna; we've used Champagne vinegar.
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|01||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.|
|02||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.|
|03||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.|