Green Pea Risotto
Ingredients
- 320 gWhite rice (dry)
- 250 gGreen peas (shelled)
- 1 pcOnion (finely minced)
- 100 mlDry white wine
- 1 LMineral water (hot)
- 40 gUnsalted butter (cold, diced)
- 60 gParmesan cheese (grated)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 320 gArborio Rice (unwashed to keep the starch)
- 1 LVegetable broth (kept warm)
Method
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.
- 1
Finely chop the onion. Heat the vegetable broth in a separate saucepan; it must remain simmering throughout the cooking process.
- 2
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
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
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
Halfway through cooking (about 10 minutes), stir in the peas. They should cook in the rice liquid to stay green and firm.
- 6
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Risotto does not keep well, it sets. Consume immediately after cooking.
