4 servings; 10 min preparation, 20 min cooking time
Risotto has a reputation of an intimidating and difficult to make dish. In fact, there is nothing scary about making a good risotto. The secret is to make it with love and a lot of attention. Don’t walk away from the pan even for a minute, because it could get dry fast and stick to the bottom of the pan.
- 1 sweet onion
- 2 big garlic cloves
- 300 g Arborio rice
- 100 ml white wine
- 150 g fresh or frozen peas
- 1 ts mild olive oil (or any vegetable oil you prefer)
- 1 l vegetable stock (300 ml stock per 100 g rice)
- 50 g parmesan cheese
- salt and pepper
Chop the onion and garlic cloves very fine. The onion pieces should be as big as a rice grain. You could use a garlic press if you prefer. I personally recommend to chop the garlic fine and not to press it, because it gives you a different texture and it influence the taste as well.
Heat the vegetable stock in a pan and keep it on the lowest heat. That way your broth will stay warm during the whole cooking process. You don’t want to add cold stock to your risotto, because it stops the cooking process.
Heat the olive oil in a cooking pan that is big enough to accommodate all the ingredients plus the broth. Keep the heat low so that the water does not evaporate too fast. When the oil is hot enough, add the chopped onion. Fry it until it gets transparent. Then you add the chopped garlic. Fry it for two more minutes. Stir the whole time so that it doesn’t get burned. Add the rice to the onion and garlic and fry it until it starts getting transparent.
Add the white wine. It will evaporate in two or three minutes, but don’t forget to stir your rice. When the moisture of the wine is gone, keep adding one ladle of the broth at a time. Stir until the water evaporates. Then add another ladle of the warm broth. Repeat that until the whole broth is absorbed. You can taste the rice during the cooking process and see how the texture has changed. The result that you are searching for is al dente, which means that the rice has a bite, but it’s not raw. Don’t cook your rice too long, nobody likes soft and mushy risotto.
After 20 min stirring your rice, you can add the peas to the risotto. If you are using frozen peas, wash them with hot water or blanche them for two minutes in boiling water. It will ease the cooking process. The peas do not need long to cook, so don’t add them too early to the rice.
At the end add some fresh shredded parmesan to the risotto. Add some salt and pepper according to your taste. The broth and parmesan are salty, so adding seasoning at the end will prevent your risotto of getting to salty.
Serve the risotto on a warm plate. Enjoy your meal or buon appetito!