This time of year, nothing speaks more to my senses than the smell, look, and taste of the color green. Folded into a traditional risotto, spring peas puréed with ricotta brighten the famously rich Italian staple, while crisp asparagus adds texture and a pop of bitter-goodness. Rehydrated and sautéed shiitake mushrooms ground the dish with its earthy, umami depth, creating a balance that feels distinctly of the season. Pair with a glass of our fresh 2025 Rosé of Cabernet Franc. Welcome to spring on the table.
The secret to this dish is patience. Both the mushrooms and risotto require time and patience. Put on your favorite record (or playlist), pour yourself a glass of wine, and savor a moment of intention at the stove.
Serves 4
INGREDIENTS
-
1 cup fresh (or frozen) shelled spring peas
-
½ cup full-fat ricotta
-
¼ cup quality extra virgin olive oil
-
1 lemon, halved
-
1 bunch asparagus
-
1 cup arborio rice
-
2 tbsp butter
-
1 tbsp olive oil
-
1 shallot, minced
-
1 clove garlic, minced
-
¼ cup white wine
-
4 cups chicken or vegetable stock
-
Fresh lemon juice
-
2 oz dried shiitake mushrooms
-
Salt and pepper
INSTRUCTIONS
- Place the dried mushrooms in a bowl and cover with boiling water. Set aside for 30 minutes. Remove the mushrooms from the water, but reserve the liquid.
- Using a small pairing knife, remove and discard the stem of the mushrooms. Slice thinly.
- Place a pan over medium-high heat with 2 tbps olive oil. Sautée the mushrooms until browned, then reduce the heat, season with salt, and add the liquid you used to rehydrate the mushrooms 1 tbsp at a time, allowing the mushrooms to absorb the liquid before adding more. When the mushrooms stop absorbing liquid, remove them from the heat and set aside.
- Bring 4 cups of water to a rolling boil. Add the spring peas and blanch for 30 seconds. Drain.
- Reserve a ¼ of the blanched peas and set aside. Place the remaining peas into a blender with ricotta, olive oil, a pinch of salt and juice from ½ lemon. Purée until smooth.
- Pour 4 cups of stock into a clean pot and warm. You want it steaming, not simmering.
- Place a heavy-bottomed pot over medium heat. Add 2 tbsp butter and 1 tbsp olive oil, and stir in the rice. Stir until the rice becomes translucent. Add the shallots and garlic. Stir until the shallots become translucent (roughly 3 minutes).
- Deglaze with white wine and stir until the white wine is completely absorbed into the rice. Over medium-low heat, begin slowly stirring in the stock, ½ cup at a time, allowing the stock to be fully absorbed before adding more. You'll keep stirring and adding stock in this manner until the rice reaches an al dente texture. The perfect al dente texture offers just enough bite in each grain of rice to be present, but not so much to be overpowering or distracting.
- Remove from heat and fold in the asparagus, blanched peas, and pea purée. Taste and add salt and a squeeze of fresh lemon juice accordingly.
- Serve with sautéed mushrooms.