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In Italy, they say risotto is an art as much as a science 🇮🇹 So true 💯 @wabisabigourmet to give us the insider tips and tricks to master with literally any vegetable and flavour!
50g green peas
10g fresh parsley
10ml extra virgin olive oil
15ml cold water
Blend together all the ingredients for the pea puree until smooth. Cover and refrigerate till needed.
1/2 cup leek/ spring onion greens (julienned)
Zest of 1/2 Lemon
Heat a small pan with a bit of butter. Add the julienned leeks or spring onion until bright green and coated evenly. Cover and keep aside until needed.
70g Carnaroli/ Arboria risotto rice
45ml dry white wine
1/2 small onion (finely minced)
1-2 cloves garlic (finely minced)
25g whole peas (frozen/fresh)
1tbsp Parmigiano Reggiano
Salt and Pepper to taste
Heat water and bring to a boil. Reduce flame and let it simmer.
Simultaneously, heat olive oil in a pot and add
minced onion and garlic. Salt it and cook until
Add the risotto rice and stir until the rice is too
hot to touch. Avoid letting the rice or the onion
Deglaze the pot with white wine and let the alcohol evaporate.
Add a ladle of the boiling water to the rice. Add a pinch of salt to taste every time you add water to the rice. There is no need to keep stirring the rice, just once every few minutes to make sure it isn’t stuck to the pot.
Repeat the above step until the rice has doubled in size and looks about done. It will take anywhere between 15-20 minutes. The rice should be al dente when perfectly cooked.
Add the whole peas and the pea puree at the last
minute so as to maintain the fresh green of the peas.
Check the salt and add more if required.
Take the pot off the heat. Add the Parmigiano Reggiano and butter and cover and let rest for just under a minute.
After a minute stir the risotto vigorously until emulsified and the risotto is velvety smooth and creamy. Add a bit of boiling water, if too solid, to loosen it up.
Garnish with buttered leeks/ spring onion. Grate some Parmigiano Reggiano and the lemon zest.