Vibrant Lemony Risotto (Impression)
Slow-cooked arborio rice with tender peas, cheesy notes of pecorino, and refreshing mint creates a comforting yet classy Italian meal.
# Liste des ingrédients:
→ Base
01 -
3 tablespoons olive oil, split use
02 -
4 cups warmed chicken stock or vegetable broth
03 -
2 shallots, 1 leek, or 1 white onion, finely chopped
04 -
2 roughly chopped garlic cloves
05 -
1/2 cup dry white wine or a mix of water and a teaspoon of lemon juice
06 -
1 cup Arborio rice, uncooked
→ Peas and Cheese
07 -
1/2 cup grated Parmesan or Pecorino cheese
08 -
2 cups frozen or blanched fresh peas
→ Aromatics and Garnish
09 -
Salt and pepper, adjusted to taste
10 -
Packed 1/4 cup sliced fresh mint
11 -
One lemon's zest
12 -
Drizzle of truffle oil for finishing
→ Optional Additions
13 -
Microgreens as topping
14 -
Urfa Biber or Aleppo chili flakes
15 -
Pan-seared fish or scallops
16 -
Sautéed mushrooms
17 -
2 to 3 tablespoons diced Spanish chorizo for a smoky twist
# Étapes de préparation:
01 -
In a medium-sized pot, gently heat 4 cups of broth until it's warm but not bubbling.
02 -
In a Dutch oven or heavy pot, start heating 2 tablespoons of olive oil on medium-low. Toss in garlic and shallots, then cook until soft and golden, about 5 minutes, while stirring.
03 -
Add the Arborio rice to the pot and stir for a minute to coat, letting the grains turn slightly see-through on the edges.
04 -
Pour in the white wine to scrape up any bits stuck to the bottom. Simmer until almost fully absorbed.
05 -
Pour in one cup of the hot broth. Stir every 45 seconds or so, letting the rice soak it up over about 5 minutes on medium-low heat.
06 -
Gradually add the broth, one cup at a time. Let the liquid soak in before adding more. Stir often for about 20 minutes until the rice is creamy but still firm.
07 -
If you're using fresh peas, boil them in salted water for 2-3 minutes until tender. Drain and set aside. Skip if you're using frozen ones.
08 -
Combine 1/2 cup blanched peas with 1/2 cup water and 1 tablespoon olive oil in a blender. Purée until silky. Toss in a handful of spinach for a brighter green and blend, adding more water if needed.
09 -
When the rice is done, gently fold in the grated cheese, lemon zest, pea purée, blanched peas, and most of the mint. Add salt and pepper to your taste.
10 -
Taste the dish and tweak with more lemon, salt, or pepper. If you'd like a kick, sprinkle in chili flakes.
11 -
Scoop the risotto into bowls, garnish with the leftover mint, and finish with a drizzle of truffle oil.
# Informations complémentaires:
01 -
For smoky notes, cook 2-3 tablespoons diced Spanish chorizo with the aromatics.
02 -
Risotto should stay creamy—if it gets too thick, stir in extra warm broth.
03 -
Keep your broth heated so you don't cool down the risotto while cooking.