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The Parsons Table Recipe

Originally published Spring 2021

Liz and Lee Parsons’ award winning restaurant has been delighting diners in Arundel for many years. Here Head Chef Lee shares the secrets of one of his favourite dishes – risotto. ‘It’s so versatile and can either be eaten on its own or as an accompaniment.’

RISOTTO OF SWEET PEAS & SOFT HERBS WITH RICOTTA

Ingredients for four people 75g unsalted butter 1tbls olive oil 120g onion finely chopped (approx. 1⁄2 an onion) 1pc garlic clove – finely chopped 250g Carnaroli risotto rice 800ml white chicken stock 100ml white wine 1pc fresh thyme 1pc bay leaf To Finish 100g petite pois 2tbls chopped chervil and tarragon 25g unsalted butter 50g grated Padano cheese 70g Ricotta cheese Juice from half a lemon
Method
  • Bring a pan of salted water to the boil. Add the peas and bring back to the boil. Simmer for 30 seconds. Strain the peas and chill / refresh with cold water.
  • Using a hand blender or food processor quickly pulse the peas until a coarse purée. Place into a container and store in the fridge until required.
  • Bring the chicken stock to a simmer in a heavy bottom pan.
  • Using a separate pan melt the butter with the olive oil. Sweat the chopped onions and garlic on a medium heat until they become transparent.
  • Add the rice, increase the heat and “toast” the rice for 2-3 minutes.
  • Add the wine and bring to the boil. Immediately add half of the simmering chicken stock, the bay leaf and thyme.
  • Over a medium heat continually stir the risotto. The rice will absorb the stock and become thickened. At this point add the remaining stock in smaller equal amounts again continually stirring.
  • The cooking of the rice will take approx. 18-20 minutes.
  • Using a small spoon, taste and correct the seasoning with salt and pepper. The risotto should have a creamy texture with a slight bite to the grain.
  • When the risotto is cooked remove from the heat.
  • Add the chopped herbs, crushed peas, grated Parmesan and lemon juice. Stir well. Taste and correct the seasoning if required.
  • Serve the risotto in warmed serving bowls. Finish with small dollops of ricotta cheese and pea shoots (optional).