If I'm being completely honest I'd have to say there's just no beating my leek and tarragon risotto. In terms of what a human being can achieve with a grain of rice, it's the absolute epitome.
However tarragon can be in painfully short supply and when you simply can't get any, this is a worthy substitute.
Finely chop a shallot and soften it in butter and oil. After a few minutes, add a finely chopped garlic clove and when the shallot is translucent, add the arborio rice (200 grams for two people). When the rice is turning translucent at the edges, add a slosh of white vermouth (this way you don't have to open a bottle of white wine). Wait for the vermouth to be absorbed and then start the soothing, soul-restoring process of stirring and ladling in chicken stock (1,5 litres). It'll take anywhere between fifteen and twenty-five minutes for the rice to cook so do start tasting in time. When the rice has about three or four minutes to go, add 150 grams of frozen peas, some salt and pepper and a good handful of fresh mint torn to shreds. If you have a garden/balcony/window box I'd advice growing your own mint as the flavour is so much more intense than store-bought. The heated mint gives an amazing flavour and of course mint and peas are the very best of buds. Serve with Parmesan.
Note: a lot of recipes call for the adding of a great lump of butter at the very end, or a horrible amount of cream... Or both! Shudder to think. This is absolutely unnecessary as the rice gives of it's own lovely, starchy creaminess. Also the delight of this dish is it's lightness and freshness of flavour. Adding a hideous bucket-load of fat makes the dish heavy and unpleasant and not at all like the Temple Food it deserves to be.
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