Stirring Springtime Risotto

You can make a lot of decisions while stirring the springtime risotto.

For instance: "Claudia Haas, Director" - no more! After a wonderfully electrifying week with rehearsals, tech/dress, preview and opening of the Lakeshore Players Ten-Minute Play Festival, I am done directing. I am also letting the Festival go. I created the Festival 6 years ago. It grew legs and moved out on its own. It's now part of the season at Lakeshore Players. A sell-out. Time to let it live its life. Next year, I will buy a ticket, sit anonymously in the back and enjoy.

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As I stirred the risotto this weekend I thought. Pondered. I don't want to direct other people's plays anymore. I will only direct my own. And will spend the bulk of my time creating them. No more "jack of all trades." "Mistress Playwright" only from now on.

The sweet, spring peas appeared at the Farmer's Market. It's a sure sign I will make risotto. It is a promise that for this luxurious dish - I will not skimp. Only the best ingredients. After all, sweet peas do not make an appearance every day in Minnesota.

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Springtime Risotto Ingredients - serves 6 to 8 as a side dish

• 2 tablespoons extra virgin olive oil (although virgin is just fine for this)
• 1 shallot, minced
• 2 cups arborio rice
• 5-6 cups best quality chicken broth (is using canned, Swanson's organic is much more flavorful than their regular)
• 2 cups peas - fresh or frozen; if frozen use small organic ones - they are sweeter
• 1 cup freshly shredded Parmigiano-Reggiano (go for the imported)

I was feeling indulgent so I stirred in 2 tablespoons of Parmigiano-Reggiano butter at the end. I also don't season with salt and pepper. You decide.
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Warm your chicken broth (just till simmering). Grate your cheese. Briefly cook your peas in a bit of water. Don't let them get mushy. You want the creamy risotto with just a slight chew of the rice kernel. The sweetness of the peas with each bite. Shred your Parmigiano-Reggiano for the earthy, nutty taste. The dish is a festival of flavors.

Heat your olive oil. Briefly saute your minced shallot (20-30 seconds). Add your rice and stir to cover each kernel with olive oil. Then ladle in your first 1/2 cup of chicken broth. Stir. Till absorbed.

Ladle in some more and stir. Now you do not have to stir constantly for 30-40 minutes straight. Stir in the broth and stay close. As soon as the broth is absorbed, you will need to add more. But while stirring the risotto, I made some Chicken Dijon and panna cotta with rhubarb compote. I checked e-mails. I decided to stop directing.

All while adding new broth and stirring it in.

When the rice has given up its starch and made the transformation into being surrounded by creamy goodness, you will remove it from the heat and add the peas. It will take anywhere from 30-40 minutes. Do not rush it. Luxuriate in the process. Watch it unfold. It's theatre. It's an emerging butterfly.

The amazement: luxurious risotto from hard kernels.

Add your Parmigiano-Reggiano and stir well.

If using, add your two tablespoons of Parmigiano-Reggiano butter or plain butter. Serve immediately.

Intoxicating comfort on a plate. Make a life decision.

Savor what's good.