INGREDIENTS

INSTRUCTIONS

Serves 4 to 6. Bring the stock to a full boil in a saucepan, add the mint
and parsley sprigs, reserving the chopped herbs for garnish; reduce heat
and keep the stock at a bare simmer.
Heat the oil in a heavy 2 to 3 quart saucepan and cook the shallots over
moderate heat, stirring frequently with a wooden spoon until soft, but not
browned (about 8 minutes). Stir in the rice and saffron and cook, stirring
constantly, until the edges of the rice become translucent, about 5
minutes. Add the wine and lemon zest, and cook, stirring constantly, until
the wine is absorbed, about 3 minutes.
Remove the herb sprigs from the stock. Add about 1/2 cup of the simmering
stock to the rice, and cook, stirring constantly, until all the stock is
absorbed. Continue adding stock, about 1/2 cup at a time, and cooking,
stirring constantly and letting each addition be absorbed before adding the
next, until the rice is a dente, about 20 to 25 minutes; season with salt
and pepper about halfway through the cooking. With the last addition of
stock, gently fold in the peas.
Remove the pan from the heat and stir in the cheese and lemon juice with
about 1 tablespoon of the parsley and one tablespoon of the mint. Serve
immediately, garnished with the remaining chopped herbs and pass additional
cheese.
Recipe by: Cooking class at Byerly's with Beth Dooley, 4/98
Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 25,
1998

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