Fresh peas and risotto rice are a classic northern Italian combo, but Chef Viviana's addition of tarragon and sausage ‘crumble’ makes this sapid, herbal dish a springtime marriage made in heaven. Vegetarians can simply leave out the sausage.
Serves 4
For the pea sauce
250g (9oz) fresh peas
50g (1.75oz) white onion
30ml (2 tbsp) extra-virgin olive oil
A pinch of salt and black pepper
Boil the peas in salted water for a minute, then cool in iced water. Chop the onion and sautée it in the oil on medium heat for 5 minutes until soft and transparent, then add 50 the peas, tossing for another 3 minutes to coat in oil. Finally, pour in enough water to cover, raise the heat a little, and cook for 15 minutes. Leave to cool, then blitz in a food mixer to obtain a dense cream.
For the shelled peas
200g (7oz) fresh peas
Boil the peas in salted water for 30 seconds, then cool in iced water. Remove skins and set aside.
For the sausage crumble
200g (7oz) good artisanal sausage
10ml (2 tsp) extra-virgin olive oil
I clove of garlic
Chop the garlic finely and sauté it in the oil on a medium heat. Remove the skin from the sausage and toss in the pan, breaking down with a spoon or spatula to obtain a granular mincemeat effect. Spread out on a baking sheet in an oven heated to 80°C (176°F) and slow-bake for four hours until ready to use.
For the tarragon sauce
100g (3.5oz) tarragon leaves
500ml (2 cups) cold water
1 tsp salt
A pinch (1g) of xanthan gum
Toss the tarragon leaves into boiling water for 30 seconds, then cool in iced water and drain. Put in a mixer bowl with the water and xanthan gum (a natural thickening agent), then blitz to obtain a smooth pouring sauce.
For the risotto
300g (10.5oz) Carnaroli risotto rice
80g (3oz) grated Parmigiano Reggiano parmesan aged 36 months
50g (1.75oz) butter
30ml (2 tbsp) extra-virgin olive oil
Salt to taste
Begin by toasting the rice in a dry pan on a medium heat for a minute or so, then pour in boiling water, add salt to taste, and adjust the heat so the water is gently bubbling. Top up with water whenever necessary. After 8 minutes, add the pea sauce and complete cooking of the risotto. When ready (it should be pleasantly al dente but not crunchy), add the grated parmesan, the butter and stir to amalgamate.
When ready to serve, add a ladleful of risotto to each serving bowl, pour on enough tarragon sauce to cover, and toss the shelled peas on top. Decorate with small sprigs of mint and sprinkled spoonfuls of sausage crumble.
