The texture of your risotto should be really creamy and oozy with a slight ‘al dente’ bite. You can always add a bit of butter at the end to achieve this effect if you feel it is a bit too dry.
1L vegetable stock, hot (add more if necessary)
50g butter (or 3 tbsp olive oil)
1 onion, finely chopped
200g Arborio or Carnaroli rice
150ml white wine (or vermouth)
200g petits pois peas, defrosted
pinch freshly grated nutmeg
10g mint, leaves chopped
20g parmesan, finely grated
salt and freshly cracked black pepper
- Heat the stock in a small saucepan and keep hot. In a separate large non-stick pan, gently fry the onion in butter for 6 minutes, until softened.
- Add the rice and increase the heat, stirring continuously until the grains of rice are evenly coated and turn translucent.
- Add the wine (or vermouth) and keep stirring (watch the rice does not catch on the bottom of the pan). Once the wine has been absorbed into the rice, add the first ladle of hot stock and a good pinch of salt.
- Turn down the heat to a brisk simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock, stirring (to massage the creamy starch from the rice), allowing each ladle to be absorbed before adding the next (leave one ladleful of stock in the pan to make the pea purée).
- Using the remaining ladleful of stock in the stock pot, add half of the peas and liquidise with a handheld blender to a bright green purée. Season to taste with salt and pepper and a light grating of fresh nutmeg.
- Stir the rest of the peas through the risotto and heat through before stirring in the purée and mint. Check seasoning, remove from the heat, place a lid on the pan and allow to sit for 2-3 minutes before serving with freshly grated parmesan.
Note: Adding the stock will take at least 20 mins and cannot be hurried up as the rice can only absorb the liquid at a certain rate. The risotto is cooked when the rice is soft while still retaining a slight bite.