Ingredients:
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Directions:
If using fresh peas, in a medium saucepan of boiling salted water, blanch the fresh peas until tender, about 8 minutes. Drain.
In a large non-stick frying pan over medium heat, melt 1 tablespoon of butter and sauté the mushrooms, tossing frequently, until they start to brown, about 3 minutes. Remove from the heat.
In a medium bowl, gently mix the Classic Risotto, cooked fresh or thawed frozen peas, sautéed mushrooms, tarragon and salt and pepper to taste. Gently mix in the eggs.
Return the frying pan to medium heat and melt 1 tablespoon of the remaining butter. Working in batches and adding more butter as necessary, drop the risotto mixture into the pan to make 12 small pancakes. Using a spatula, gently press the mixture into rounds. Fry until the pancakes are light brown on the bottom, about 4 minutes on each side. |
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