Ingredients
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1L (4 cups) Massel vegetable or chicken style liquid stock
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Pinch of saffron threads
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1 tablespoon olive oil
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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330g (1 1/2 cups) arborio rice
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125ml (1/2 cup) dry white wine
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150g (1 cup) frozen peas, thawed
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25g (1/3 cup) finely grated parmesan
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20g butter, chopped
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Finely grated parmesan, extra, to serve
Method
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1Place the stock and saffron in a medium saucepan over high heat. Bring just to the boil. Reduce heat to low and hold at a gentle simmer.
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2Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Add the rice and cook, stirring, for 1 minute or until the grains appear slightly glassy. Add the wine and cook, stirring, until the liquid is reduced by half.
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3Add 80ml (1/3 cup) of the stock mixture to the rice mixture and stir with a wooden spoon until liquid is absorbed. Add stock, 80ml (1/3 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more stock. Continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Add peas with the last addition of stock.
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4Remove from heat. Stir in parmesan. Season with salt and pepper. Divide the risotto between serving bowls. Top with butter and extra parmesan.
Source: taste.com.au
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