I love pea risotto. It's my favourite
dinner. It has peas and risotto and if you are home at mum
and dad's there is parmesan cheese and basil pesto too!
To be honest Mum stocked me up with parmesan cheese and pesto
when she came down to visit the other weekend. You don't need
it (we normally make do with a pile of grated Edam) but it
sure is better with them.
It is a creamy rice dish that uses the starch of the arborio
to create the creamy consistency. The rice is first slightly
toasted in butter with onions and garlic then white wine is
Once that has evaporated stock is added in small amounts,
while stirring, until all the liquid is absorbed and the rice
has swollen to become soft or al dente, just like pasta. The
arborio rice should be creamy but still quite fluid or
all'onda ("flowing in waves") rather than dry and stodgy.
Risotto is best eaten fresh. Leftovers tend to
become solid and stodgy, but still delicious.
Here is where you need to buy a cask of white wine. Earlier
in the year we invested in one, and boy I am glad we did.
More wine equals more risotto. It doesn't matter if it is
terrible vinegary stuff. It just needs to be white.
I guess you could just save a cup from Saturday night but the
likelihood of that happening is low. Very low.
Let's do this, shall we?
(Serves four - with spare for seconds)
1 onion, diced
3 cloves garlic, diced
2 cups arborio rice
1 cup white wine
6-7 cups hot chicken stock (or seven cups of boiling water
and five chicken Oxo cubes)
2 cups frozen peas (baby peas are even better)
½ cup grated Edam cheese (or ¼ cup grated parmesan)
Salt and pepper to taste
In a large saucepan (or electric wok in our case) on a medium
heat, soften the onions and garlic in the butter.
Cook until translucent but not brown. You don't want the
brown colour to carry through into the risotto.
Then add the arborio rice and toast for a minute or two. Turn
up the heat to high then add the wine. It will make a searing
and sizzling sound.
Once the wine has pretty much been absorbed start adding the
chicken stock, one cup at a time. Stir the rice continuously;
you don't want it to catch on the bottom and burn.
Once the stock has been absorbed, add the next cup. Repeat
this process until all the stock has been added or the rice
swells and becomes soft and creamy. It should take between
Add the cheese and the frozen peas, and keep stirring until
the peas have thawed and warmed through.
Serve up, sprinkle over some more grated cheese and a dollop
of pesto (if you have some) and enjoy! Then have a second
bowl. Then maybe a third.
Like I said, enjoy!
See you next time.
- Sophie Edmonds
Check out Sophie's blog: sophielikescake.blogspot.co.nz