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When diners at Boulder’s Oak at Fourteenth ask chef Steve Redzikowski what to order, he typically steers them toward his risotto, which he layers with flavor by using seasonal ingredients like English peas. Redzikowski makes a light broth from the pods to cook the rice and folds in plump peas just before serving to add a pop of fresh, spring flavor. Serve the risotto with a squeeze of lemon juice and showering of salty Parmesan, or take some liberties to make the recipe your own. Ramps, asparagus or grilled prawns would all be fitting additions to this simple dish.
For home cooks with access to verjus, the chef recommends using a ½ cup to replace the ½ cup of wine. This give the dish added acidity and sweetness. One of our favorite brands can be found here.
Got leftover risotto? Use it to make delicious arancini.
The chef recommends trying this dish with Acquerello brand Carnaroli rice, which is grown organically on a family-run estate in Piedmont.
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