Pea and Parmesan Risotto

Risotto (little rice) is a classic dish of Northern Italy. This recipe is from BBC Good Food magazine. Originally risotto was eaten by the poorer working classes of Italy. It was just rice cooked in a broth with whatever other ingredients were available (usually not much) and was used as a means of a cheap stomach filler. This was definitely not a dish favoured or eaten by the nobility in the middle ages. During the 19th century, risotto became popular with the upper classes and a national dish was born!

Serves 4
1.2 litres hot chicken or vegetable stock
100g butter
1 medium onion, finely chopped
1 garlic clove, crushed
225g Arborio rice
100g frozen peas (allow to thaw)
50g freshly grated Parmesan cheese

Melt butter in pan and add onion and garlic. Cook for 5 minutes. Add rice and stir over low hear until the grains start to soften. Increase the heat to medium and begin to add the hot stock, a ladleful at a time. It is important to allow the rice to absorb all the stock before adding any more. Continue to add the stock gradually, stirring from time to time. The rice is ready when it is soft but has a slightly chalky bite to it in the middle. Cooking time is roughly 15-20 minutes but could take a bit longer. Add the peas and stir. After 3 minutes add the Parmesan and stir. Serve immediately.

The Culinary Chase’s Note: Make sure the stock is hot otherwise cold stock will slow the cooking process and the rice will become gluggy. A creamy texture and plump, soft grains with a slight bite is what to aim for. Left-over risotto can be used to make rice balls shaped around a cube of cheese.