Recipe: SBS Food
This soupy risotto is traditionally offered to the ruler of Venice on St Mark’s feast day.
Serves: 4 | Prep: 15min | Cooking Time: 30min | Easy
1.2 litres chicken stock
2 tbsp olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
300 g (1⅓ cups) carnaroli rice (see Note)
80 ml (⅓ cup) dry white wine
180 g (1½ cups) fresh or frozen baby peas, blanched, refreshed
20 g butter
finely grated parmesan, to serve
1. Place chicken stock in a saucepan and bring to the boil, then reduce heat to low and keep at a gentle simmer.
2. Meanwhile, heat oil in a saucepan over medium-low heat.
3. Add garlic and onion, and cook, stirring, for 4 minutes or until softened.
4. Add rice and cook, stirring, for 1 minute to coat grains.
5. Add wine and cook for 1 minute or until completely absorbed.
6. Gradually add hot stock one ladleful at a time, stirring occasionally, until stock has been absorbed.
7. Repeat until only a ladleful of stock remains and rice is al dente; this will take about 20 minutes.
8. Remove from heat. Stir through peas, butter and remaining stock, and season with salt and pepper.
9. Serve scattered with parmesan.
Note: Carnaroli rice, from delis and specialist food shops, is a risotto rice with short grains that produce a very creamy result. Substitute arborio.