- 2½ cups English peas, cleaned and lightly blanched, divided
- 2 quarts chicken or shrimp stock, simmering in a separate pot, divided
- 4 tablespoons butter
- 1 onion, finely minced
- 2 cups risotto rice
- 1 cup white wine
- ½ cup Parmesan cheese, grated
- As needed, pea shoots and finely diced red peppers
- 1 large yellow onion, large dice
- 2 carrots, peeled, large dice
- 2 celery stalks
- 1 bay leaf
- 2 whole cloves
- 6 peppercorns
- 1 tablespoon salt
- 3 quarts water
- 1 pound 21–25-count shrimp, peeled and deveined with no tails
For the Risotto
Purée half of the peas in a food processor with ½ cup of stock until smooth, set aside.
In a large sauté pan melt the butter and add the onions; sauté lightly until onions are tender. Be careful not to brown.
Add the rice into the sauté pan with the onions and toss. Increase heat to medium; allow to cook for about 2 minutes. Add the wine and stir gently until all of the liquid is absorbed. Once the wine is absorbed, start adding the stock about 1 cup at a time. Always let the stock absorb completely before adding more. Continue adding stock until rice grains are tender.
Add the peas and pea purée (save ¼ cup for plate up), stir well to combine. Finish the risotto by adding the cheese and stir to incorporate.
For the Shrimp
In a large stockpot, combine all of the ingredients except the shrimp. Bring to a boil and allow to boil for 5 minutes. Reduce the heat and bring to just a simmer. Allow to cook for up to 30 minutes.
When ready, add the cleaned shrimp, and allow to poach for 4 to 5 minutes, or until the shrimp is cooked throughout. Remove the shrimp from the poach and hold warm for service.
To Serve Spoon the risotto into shallow bowls and top with the poached shrimp, top with a small amount of fresh pea shoots and red peppers and drizzle a small amount of the reserved pea purée around the plate.