Name: Fico’s pea risotto with buffalo mozzarella and spring herbs
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 1 kg peas, podded, shells reserved; 80 ml olive oil (⅓ cup); 2 garlic cloves, finely chopped; 100 gm carnaroli rice; 150 ml dry white wine; 600 ml mozzarella whey (see note), heated; 40 gm chilled butter, diced; 40 gm Parmigiano-Reggiano (preferably 36 months old), finely grated plus extra to serve; ⅓ buffalo mozzarella ball, blended until smooth, plus extra torn to serve (optional); 2 tsp Champagne vinegar, or to taste; 1 cup mixed spring herbs, such as thinly sliced sorrel, fennel fronds, flowering chives, flat-leaf parsley, chervil and pea shoots; Finely grated lemon rind and extra-virgin olive oil, to serve; Fennel pollen (optional; see note), for dusting

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.

Serves 4

Prep

40M

Cook

20M

Total

Ingredients

1 kg peas, podded, shells reserved

80 ml olive oil (⅓ cup)

2 garlic cloves, finely chopped

100 gm carnaroli rice

150 ml dry white wine

600 ml mozzarella whey (see note), heated

40 gm chilled butter, diced

40 gm Parmigiano-Reggiano (preferably 36 months old), finely grated plus extra to serve

⅓ buffalo mozzarella ball, blended until smooth, plus extra torn to serve (optional)

2 tsp Champagne vinegar, or to taste

1 cup mixed spring herbs, such as thinly sliced sorrel, fennel fronds, flowering chives, flat-leaf parsley, chervil and pea shoots

Finely grated lemon rind and extra-virgin olive oil, to serve

Fennel pollen (optional; see note), for dusting

Method

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.
Notes