Green Pea Risotto

A creamy rice that coats the spoon, punctuated with crunchy green peas. The contrast between the buttery liaison and the freshness of the green vegetable is immediate.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 909
• Protein: 22 g
• Carbs: 144 g
• Fat: 25 g

Ingredients

• 320 g White rice ( dry )
• 250 g Green peas ( shelled )
• 1 piece Onion ( finely minced )
• 100 ml Dry white wine
• 1 L Mineral water ( hot )
• 40 g Minimum butter sweet ( cold, diced )
• 60 g Parmesan cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 320 g Arborio Rice ( unwashed to keep the starch )
• 1 L Vegetable broth ( kept warm )

Instructions

1. Base preparation

   Finely chop the onion. Heat the vegetable broth in a separate saucepan; it must remain simmering throughout the cooking process.

2. Toasting the rice

   In a sauté pan, sweat the onion with olive oil without browning. Add the arborio rice. Stir until the grains become translucent on the edges and crackle slightly.

3. Deglazing

   Pour in the dry white wine. Let it reduce over medium heat until completely absorbed. The smell of alcohol should disappear, leaving only the aroma of the wine.

4. Gradual liquid addition

   Add the hot broth ladle by ladle. Wait for the liquid to be absorbed before adding more. Stir constantly to release the starch and create the creaminess.

5. Cooking the peas

   Halfway through cooking (about 10 minutes), stir in the peas. They should cook in the rice liquid to stay green and firm.

6. Mantecare (Binding)

   Remove from heat. Add cold butter and grated parmesan. Mix vigorously to create an emulsion. The risotto should be 'all'onda', forming a wave when you shake the pan.

Chef's tips

• Never rinse risotto rice, you would lose the precious starch needed for binding.
• The butter for the binding must be very cold to create a thermal shock and favor emulsion.

Storage

Risotto does not keep well, it sets. Consume immediately after cooking.