Cream of peas with bergamot and violets.

A hymn to spring

Indulge in a dish that celebrates the beauty of spring and the sophistication of Italian cuisine. This creamy and delicate risotto combines the fresh flavors of peas with the floral, citrusy notes of bergamot and violets, for a culinary experience that awakens the senses.

Difficulty level: 2

Preparation time: 1h.

Cooking time: 13 min.

Recommended wine: Erbaluce Spumante DOCG

Serving temperature: 90° C

Seasonality: Spring

Ingredients:

• 300 g Reperso Rice
• 150 g shelled fresh peas
• 50 g Cream
• 50 g Parmigiano Reggiano
• 50 g White onion or shallot
• 50 g Carrot
• 50 g Potato
• 1 Bergamot
• Erbaluce di Caluso DOCG sparkling wine
• Violets
• Bay leaves / marjoram leaves

Preparation:

1. Cream of pea soup, the heart of the dish: imagine the sweetness of spring as you prepare this cream of pea soup. In a small saucepan, add a generous handful of Parmesan cheese and the washed and cleaned peas along with a diced potato. Pour in the hot broth you just prepared and cook gently for 15 minutes. Using a blender, transform everything into a velvety, silky cream. Pass the cream through a sieve to remove the skins and enrich it with a touch of cream and grated Parmesan. Stir lovingly and keep warm: it will be the green caress that will envelop your risotto.

2. The base of the risotto, an enveloping start: in a saucepan, melt another knob of butter and add the finely chopped onion, sautéing gently until translucent and fragrant. This is where the Reperso rice comes into its own: toast it carefully, while its grains develop their richness. Pour in the sparkling wine, and feel how the effervescent aroma embraces the rice. Each grain becomes the protagonist of this symphony of flavors. Once the wine has evaporated, begin pouring in the broth, a ladle at a time, with patience and dedication.

3. A touch of spring: After about 7 minutes of cooking, it's time to add the pea cream. Stir gently, watching as the rice turns a soft, fresh, and inviting green. Each spoonful will transport you to a spring garden, where the sweetness of the peas meets the enveloping creaminess of the rice.

4. The final touch: now it's time to make your risotto irresistible. Add the last knob of butter and a generous handful of Parmesan cheese. Stir carefully, allowing each grain to be coated in a velvety cream, soft as a hug. When serving, delicately grate the fresh bergamot zest over the risotto, adding a fresh, citrusy note that brightens the flavors.

Helpful Tips:

For a touch of elegance, garnish your risotto with shredded violet petals and a sprig of fresh marjoram. The contrasting colors and aromas will transform every bite into a sensory journey.

Pair this dish with an Erbaluce Spumante DOCG: its fresh bubbles and light acidity will perfectly complement the sweetness of the peas and the intensity of the bergamot, enhancing every nuance of flavor.

Enjoy your meal, and may spring envelop your senses!