When I think of fresh Italian food, my mind goes to Risotto with peas. Much fuss is made about cooking risotto. Many people just won’t even attempt to make this creamy rice dish that is one of the staples of cuisine in Milan. The dish is not difficult, it just takes time.
A special rice called arborio is sauteed in olive oil or butter. Then stock and sometimes wine are added and the rice is stirred until the liquid is absorbed. Then more stock is added and stirred until that is absorbed. The creaminess of this dish comes from the starch that comes out of the rice grains and acts as a thickener to the wonderful broth. You should make your risotto just before serving, as it will become “gummy” upon standing. Risotto should not be at all runny, nor should it be stiff. The rice should be just a bit firm to the bite, but never crunchy! Always use a wooden spoon so it doesn’t smash the rice. It is also very important to add HOT broth, so make this first and keep it on a low simmer.
Saute a small chopped onion and 2 cloves of garlic in 2 tablespoons of good olive oil over medium heat for about 5 minutes. Don’t let the garlic burn. Add 1 cup of arborio rice and cook another 5 minutes to brown the rice, stirring often.
Now you will start adding your chicken stock. You will need about 3 1/2 cups in all. Carefully stir in your first cup of broth and cook, stirring frequently, over medium heat until the liquid is absorbed. Add one more cup of broth – 1/2 cup at a time -until it is all absorbed.
Now stir in the rest of the broth and a cup of green peas. Finally, stir in 1/4 cup of grated parmesan cheese and your Risotto is ready to be served!
I hope you will try your hand at this fresh Italian food recipe!
Watch Chef Sonia teach her daughter-in-law to make this dish right here!
Mangia Bene!
