Pea & Veal Risotto

After a hectic weekend of children's parties & picnics, a hiatus from cooking would have been a treat.  I was just thinking of preparing a simple pasta of parmigiano reggiano (Italian parmesan cheese) & extra virgin olive oil that both my kids love, but my one-year old slept before lunch.  When she dozes off at that time, I usually savour the tranquil in the kitchen and enjoy whipping up something without being rushed by hungry kids.  I was deliberating whether to stick to my original plan and relax while she's sleeping or devote the only quiet time of the day tiring myself out in the kitchen.  I was delirious.  I chose the latter.   It's because I opened the refrigerator.  When I do that, I get stuck.  I quickly scanned what contents are in dire need to be eliminated.  Nothing.  In the freezer, my eyes landed on a piece of recently frozen emergency veal fillet that I had been saving for my one-year old in case I cook something she cannot eat.  Then I saw a package of frozen peas.   The prospect of getting that rest is shelved.

I put together a risotto of veal & green peas minus the white wine & butter that usually go with the risotti.  I was intending to cook an Asian dish by cooking the veal & green peas together with some soy sauce then boil the rice separately.   At the last minute, the wind changed its course and I did a risotto instead.  I didn't find anything similar in any Italian site so that impelled me more to experiment.  I thought it was unusual because peas and meat are normally cooked together.   Apparently, not in risotti.

I was more than happy with the result.  The parmigiano reggiano (Italian parmesan cheese) gave it a rounder taste.  The final verdict though will be given by my two little critics.  I waited for any dissents, shoving of the dishes away or any little squeaking that can signify a lament.  Silence.  Then "gnam-gnam" followed by "buona"!  Whew!  I got you kids! 

Pea & Veal Risotto

Ingredients:
Serves 2

• 40 g. veal, ground
• 1/2 cup frozen green peas
• 1/8 onion, chopped finely
• 1/2 cup rice
• 2 tablespoons Parmigiano Reggiano (Parmesan cheese), grated
• 1 to 1-1/2 cups hot vegetable broth
• extra virgin olive oil
• salt

Directions:

1. Sautè the onions in a small pot.   Add the veal & green peas.  Cook until meat changes color, about 8 - 10 minutes. 
2. Add the rice.  Toast for about 5 minutes.
3. Add broth little by little.  Keep on moving risotto on low fire.  Keep on adding the broth until you reach the desired consistency.   Season with salt if needed.
4. When risotto is cooked, turn off fire, add parmigiano reggiano & drizzle with extra virgin olive oil.