Saturday nights at home, cozied in the kitchen with my husband and two teenagers, our record player scratching out melodies that prompt reminiscence of past travels, and I’m surrounded by ingredients to prepare one of my preferred dinners. Lining my butcher block are fresh lemons, delicate shallots, sweet and anise notes of tarragon, complimenting the earthy and floral hints of saffron, mildly tangy crème fraîche, and nuttiness from the block of Parmesan. I stir up a risotto while sipping on a glass of wine, and my dog, Archie patiently waiting at my feet in hopes something will drop to the floor. For me, it’s the epitome of relaxation. This simple, beautiful moment is what brings me joy. The fusion of being with my family, embracing a home cooked meal with beautiful flavors, a local Pinot Gris complimenting the zesty notes and creaminess of the dish, with tunes that pull on our heart strings, remind us of the necessity of slowing down and spending time with loved ones. This is one of the reasons this rice dish quickly became one of my favorite to make: it’s approachable, elegant, and takes just long enough to cook to encourage deeper conversations alongside a second pour of vino. With the demands of busy schedules, it feels good to romanticize a risotto.

Lemon and Pea Risotto:

Serves 4-6

Ingredients:

• 2 Tbsp butter
• 2 Tbsp olive oil
• 2 shallots, chopped
• 2 cloves of garlic, minced
• 1.5 quarts chicken broth
• ½ tsp saffron
• 1 cup dry white wine
• 1 cup frozen peas, defrosted
• 1 lemon, zested and juiced
• 1.5 cups Arborio rice
• 7.5 oz crème fraîche
• 1.5 cups Parmesan, grated
• 3 Tbsp fresh tarragon, chopped
• Salt to taste

Heat the chicken broth and once warm, add the saffron and keep on low heat.

In the risotto pan, melt the butter and olive oil. Sauté shallots for about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the rice and cook until lightly toasted, about 4 minutes. Add the wine to deglaze the pan and once absorbed by the rice, add the broth one cup at a time, until it’s all absorbed, about 20-25 minutes. Keep on a low heat during this process.

Next, add the crème fraîche, lemon zest, lemon juice, peas, tarragon and 1-1.25 cups of Parmesan. Serve in shallow bowls and top with remaining Parmesan.