This lovely green risotto could be overlooked as a simple vegetarian risotto option, but believe it, the fresh sweet peas just love parmesan and butter.
By Tania Cusack
- 1.5 litres chicken stock (or about 6 cups or so)
- 1 cup Parmesan cheese (freshly grated Grana Padano-parmesan is the best)
- 1 cup peas (frozen baby peas are perfect)
- 2 cups extra chicken stock
- 2 cups carnaroli risotto rice (don’t be tempted to use supermarket aborio risotto rice)
- 50g butter
- 2-3 tablespoons olive oil
- 1 small diced onion (diced)
- ½ cup white wine (any type)
- 2 tablespoons chopped parsley and grated parmesan
- 1 cup parmesan cheese (fine grated grana padano)
- 1 Tablepoon flour
- Mix ingredients together. Spread on a lined tray in a circle using egg rings (or any other shape you like) approx. ½ cm thick. Bake in a pre-heated non fan forced oven at 180C for 8 minutes or until lightly browned. Cool and use as required.
- Place the peas and 2 cups of stock into a small saucepan and bring to a boil. Simmer on very low, approximately 2 minutes or until the peas are defrosted (over boiling will evaporate a lot of liquid and discolour the peas). Use a stick blender to puree the mixture and set aside ( or use a blender/food processor) Set aside .
- The first thing to do when making risotto is to get the stock on and heating. Remember that all rice is different and you may need a little more stock at the end so a little extra is a good idea.
- Heat the oil in a large saucepan. The best saucepan to use is a wide bottomed one. Saute the onions on a low heat until soft then add the rice. Toast it lightly, warming through before starting to add stock 1 cup at a time.
- Stir the risotto until the liquid is incorporated and add more. When the last of the stock is added, the rice should be cooked when tested, ( do this frequently), not soft and squishy but cooked. If the rice is cooked before the stock is finished set the remainder of stock aside).
- Now add the pea puree, the butter and 1 cup of Parmesan and stir well adding salt and pepper to taste. It should be a nice soupy feeling mixture, ( it will keep absorbing the liquid). Does it need more liquid?……. you can add extra. Stand with a lid on for a couple of minutes. According to the Italians this is the most important step in risotto making.