Cook and Drink

Risotto is amongst our favourite dishes, especially one with mushrooms. Preparing risotto is not difficult, as long as you pay attention to the cooking process and use the right ingredients.
Recently a dear friend who lived in Italy for many years told us how to make Risotto with Peas. In the region where he lived (Liguria) this risotto is made without butter. We were not sure about not using butter, so we had it on standby. No need for that: the result was delicious. The rice was creamy thanks to the combination of the starchy cooking liquid and the Parmesan cheese. The peas were cooked to perfection and their taste nutty. The dish as a whole was light and energizing.

Wine Pairing

In general, a dry white wine will pair well with the Risotto with Peas. We enjoyed a glass of lightly oaked Chardonnay produced by Abbots & Delaunay. Aromas of apples and toast; the taste refreshing, long and a touch buttery. 

What You Need

• 80 grams of Carnaroli or Arborio rice
• 1 Shallot
• Olive Oil
• Fresh Peas
• Stock (Chicken, Vegetable)
• Parmesan Cheese

What You Do

1. Peel and chop the shallot
2. Shell the peas
3. Warm the stock
4. Add olive oil to the pan and glaze the shallot 
5. Add the rice to the pan and coat for 2 minutes
6. Keep the pan on medium heat. Be patient
7. Start adding the stock, spoon by spoon and stir frequently
8. After 10 minutes add the peas
9. In total it may take 15 – 18 minutes before the rice is al dente
10. Transfer the pan to the kitchen countertop and leave to rest for 2 minutes
11. Add grated Parmesan cheese, combine, add some black pepper, taste, add more Parmesan cheese if so required
12. Serve immediately

PS

We have three other risotto recipes: one with mushrooms, one with squid and one with beetroot.