by Matthew Luca
Risotto can be difficult to get right but if you do it's just amazing, so don't be nervous tackling this recipe, the combination of a few simple flavours really makes this stand out in a fresh and vibrant way.
Ingredients (serves 4)
250g Risotto rice
1 red onion (finely diced)
3 cloves garlic (skin off)
1/4 teaspoon dried oregano
150ml white wine
100g frozen peas
1 bunch fresh mint (half of bunch chopped)
1 litre chicken stock (plus a kettle full of boiling water on standby)
75g parmesan cheese
2 tablespoons olive oil (plus extra for drizzling) (optional: truffle infused oil for drizzling)
Salt & Pepper
Method
It a large heavy base pan on a high heat, add the olive oil, garlic and onions, stir and cook for 1 minute. Pour in the white wine and oregano and cook for a further 1 minute.
Add the risotto rice and stir until the liquid in the pan has been absorbed, when the rice begins to stick to the bottom of the pan pour in the stock, season with salt & pepper, stir and leave to cook for around 3-4 minutes stirring occasionally, when the stock is three quarters absorbed in to the risotto rice remove from the heat and taste the rice to see if its cooked (at this stage it should be quite grainy, we're looking for aldente ) so put back on the heat and add around 100ml of boiling water at occasional intervals stirring continuously until the rice becomes cooked correctly but the risotto remains loose (not dry) this should take around 3-4 minutes.
When your happy with the texture of the rice add in the peas, chopped mint, stir for around 1 minute. add the parmesan and stir, then your ready to plate. Serve with some fresh mint leafs and a drizzle of oilive oil.
For a walk through watch the recipe video below.
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