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Risi e Bisi Recipe |
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Ingredients 6 tbsp butter 1 small onion, finely chopped 150ml dry white wine 225 gram frozen peas, thawed 115 gram cooked ham, diced 50 gram freshly grated grano padano cheese, to serve 1 litter simmering chicken stock 275 gram risotto rice salt and black pepper to taste
Method Melt 4 tbsp butter in a pan until foaming. Add the onion and cook gently for 3 minutes, stirring, frequently, until softened. Have the hot stock ready in an adjacent pan. Add the rice to the onion mixture. Stir until the grain start to swell, then pour in the wine. Stir until the wine stops sizzling and most of it has been absorbed, then pour in a little hot stock, with salt and pepper to taste. Stir continuously, over a low heat, until all the stock has absorbed. Add the remaining stock, a little at a time, allowing the rice to absorb all the liquid before adding more, and stirring constantly. Add the peas after about 20 minutes. After 25-30 minutes, the risotto should be moist and creamy. Gently stir in the diced cooked ham and the remaining butter. Heat thoroughly until the butter has melted, then taste for seasoning and adjust as necessary. Transfer the risotto to a warmed serving bowl. Grated or shave a little cheese over the top and serve the rest separately. Serves 4.
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