The word Risotto comes from Italy (Ris) for rice and (Otto) for the number eight. It has generated this name because it has to be stirred in the figure of 8 for the whole process. In this Risotto recipe we are using the refreshing ingrediets of Garden Peas and Mint. It makes a great dinner and if you plan ahead it does not take hours of cooking; in just 20 minutes you will have a delicious plate on the table.
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Ingredients Serves 4
- 500g Arborio Rice
- 2 Shallots
- 4 Garlic cloves
- Few sprigs of thyme
- 250ml of white wine
- 2150ml of water
- 2 vegetable cubes
- 57g of butter
- 57g of mascarpone cheese
- 30g Parmesan
- 100g peas
- Bunch of mint
- Seasoning
Equipment
- 1 frying pan
- 1 green chopping board
- 2 containers 1 for peelings 1 for the shallot, garlic and thyme
- 1 ladle
- 1 wooden spoon
- 1 whisk
- 1 pot
- 1 serving spoon
Method
- put a pot of hot water on the stove then add 2 vegetables cubes and bring to boil then turn off heat
- peel and chop 2 shallots
- peel 4 cloves of garlic then add some sprigs of thyme
- cook shallot, garlic, thyme for 2-3minutes on low heat
- add rice cook for 2-3 minutes low heat
- add white wine reduce by 3/4
- add stock 3 ladles at a time and continue this process until nearly finished all the stock (leave 2 ladles)
- Now if everone is ready to eat we can finish the risotto we then add the last
- remaining stock let countinue to cook until it is near to absorb all stock
- add butter, mascarpone cheese, peas, mint, parmessan, seasoning give a good stir
- serve