Name: Delicate and creamy risotto with peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 portion risotto rice; 50 g green peas; 0.25 pcs onion; 0.5 clove garlic; 0.5 tablespoon olive oil; 10 g butter; 225 ml poultry stock; 12.5 g parmesan; 25 ml white vermouth; 0.125 pcs lemon; salt; black pepper

Step by step process

Preparation

1
Peel and finely dice the onion into small cubes so it cooks quickly. Finely chop the garlic so it releases its aroma during a short sauté without turning bitter.
2
If using frozen peas, briefly rinse them in a colander under cold water and let drain. if using fresh peas, use them as is or blanch them very briefly.
TIP:
Bring a pot of water to a boil and salt it. Blanch the peas for 1-2 minutes, drain and cool in cold water. Let them drain, then stir into the mixture. You'll get better color, texture, and flavor.
3
Finely grate the Parmesan and set most of it aside. Reserve about 1-2 tablespoons of grated Parmesan for sprinkling at serving.
4
Bring the stock to a gentle simmer in a small pot, then reduce the heat so it barely bubbles. Keep the stock hot throughout the risotto cooking so you can add it in hot portions.

Cooking

5
In a large pan or pot, heat the olive oil and a little butter over medium heat so the butter melts but does not brown.
6
Add the prepared onion and sauté for 3-4 minutes, stirring occasionally, until translucent and soft but not browned.
7
Stir in the garlic and sauté 30-60 seconds until fragrant. be careful not to let the garlic brown or it will turn bitter.
8
Add the Arborio rice and, stirring constantly, toast it for 1-2 minutes until the grains are well coated with fat and the edges start to look translucent - this releases the starch needed for a creamy texture.
9
If using vermouth or dry white wine, add it now and increase the heat to let it mostly evaporate (about 1-2 minutes), leaving only the flavor.
10
Reduce the heat to medium-low and begin adding the hot stock one ladleful at a time. After each addition, stir frequently and let the rice absorb most of the liquid before adding the next ladle. Continue this process for about 15-20 minutes, until the rice is tender but not mushy.
11
When the rice is almost done (after approximately 15-18 minutes), taste a grain - it should be creamy but still have a slight firm center. Add the peas and, if needed, another ladleful of stock.
12
Cook 2-4 more minutes so the peas soften and the risotto reaches the desired creamy consistency. Look for the rice to be 'al dente' and the mixture nicely glossy.
13
Remove the pan from the heat, add pieces of cold butter and most of the grated Parmesan. Stir vigorously to create a glossy emulsion. season with salt, freshly ground black pepper and, if desired, a small teaspoon of lemon juice. Let the risotto rest briefly for 1 minute.

Serving

14
Divide the risotto onto plates immediately after resting, sprinkle with the remaining Parmesan and optionally drizzle with good olive oil. Serve hot - risotto quickly loses its creamy texture as it cools.