Pea Risotto with Parmesan Crisps

To make Parmesan Crisps:

1. Mix ingredients together. Spread on a lined tray in a circle using egg rings (or any other shape you like) approx. ½ cm thick. Bake in a pre-heated non fan forced oven at 180C for 8 minutes or until lightly browned. Cool and use as required.

To make the Risotto:

1. Place the peas and 2 cups of stock into a small saucepan and bring to a boil. Simmer on very low, approximately 2 minutes or until the peas are defrosted (over boiling will evaporate a lot of liquid and discolour the peas). Use a stick blender to puree the mixture and set aside ( or use a blender/food processor) Set aside .
2. The first thing to do when making risotto is to get the stock on and heating. Remember that all rice is different and you may need a little more stock at the end so a little extra is a good idea.
3. Heat the oil in a large saucepan. The best saucepan to use is a wide bottomed one. Saute the onions on a low heat until soft then add the rice. Toast it lightly, warming through before starting to add stock 1 cup at a time.
4. Stir the risotto until the liquid is incorporated and add more. When the last of the stock is added, the rice should be cooked when tested, ( do this frequently), not soft and squishy but cooked. If the rice is cooked before the stock is finished set the remainder of stock aside).
5. Now add the pea puree, the butter and 1 cup of Parmesan and stir well adding salt and pepper to taste. It should be a nice soupy feeling mixture, ( it will keep absorbing the liquid). Does it need more liquid?……. you can add extra. Stand with a lid on for a couple of minutes. According to the Italians this is the most important step in risotto making.