Creamy Risotto with Peas

Posted on Jan 7th, 2024

by Joseph Bicknell

Categories:

Poultry Recipes

Last Updated on April 8, 2024

The real Italian risotto by Nadia Indruchova. Its origins are in northern Italy, closer to eastern Piedmont, western Lombardy and Venice. It is one of the pillars of Milanese cuisine.

Ingredients:

1 cup of Arborio rice or other suitable for risotto 300 g of frozen or fresh peas 600 ml vegetable or chicken stock 100 ml of dry white wine 4 pcs spring onions (white part only) 2 pcs garlic cloves 2 tbsp olive oil 1 tbsp butter salt Finally: 100 g of Parmesan 2 tbsp butter

Procedure:

1. Put oil and butter in a pot, add finely chopped onions and let them brown
2. Add the chopped garlic, wine and let it evaporate completely, then add 1 ladle of broth and stir until it is “sucked in”, add another ladle, repeat this process until the rice is soft, which takes 15 – 20 minutes
4. Just before the end, add the peas, which have been covered with boiling water and then rinsed with ice water
5. After a while, add the grated parmesan cheese and finally add the cold butter
6. Mix everything together and add salt if necessary.

Recommendation:

1 cup – 250 ml

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchova

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.