If you have never made risotto before, or if you are in need of a refresher course in how it's done, this recipe will provide you with the classic play by play. The key steps are to saute the aromatics to build the flavor base, to toast the rice briefly to coax out a nutty taste, and then to gradually incorporate the heated broth while stirring and cooking. In this version, mashed peas are added a the end.
- 200 grams peas (mashed)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion (diced)
- 2 garlic cloves (chopped)
- 1 cup risotto rice
- 1 cup dry white wine
- 1 liter vegetable broth
- 1 tablespoon butter
- Prepare the broth by bringing 1 liter of water and bouillon cubes to a boil; set aside.
- In a large pan, heat the olive oil and butter. Add the finely chopped onion and saute for 2-3 minutes until softened and lightly browned. Add the garlic and cook for a few more seconds.
- Increase the heat and add the rice.
- Cook for about 5 minutes, stirring 2-3 times, until the rice is translucent and almost golden.
- Reduce the heat and add the white wine.
- Stir until wine is completely absorbed.
- Add a bit of hot vegetable broth and stir until absorbed. Repeat the process until all the broth is absorbed and the rice is cooked (about 20-25 minutes maximum).
- Once rice is cooked, reduce the heat and mix in the previously prepared mashed peas. Stir well.
- Sprinkle with a little Parmesan cheese and a bit of butter. Stir gently and remove from heat.
- Serve immediately, sprinkled with a little more cheese.