Summer Risotto
Risotto • Italian
Description
The risotto will be even more beautiful and delicious if you serve it with sautéed scallops.
Ingredients
- Arborio rice 5 oz
- Dry White Wine 5 fl oz
- Chicken Broth 0 qt
- Onion 1 piece
- Butter 0 oz
- Goat cheese 5 oz
- Green Peas 1 cup
- Celery stalk 1 piece
- Fresh Mint 1 bunch
- Olive Oil 4 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Peel the onion and prepare the celery. Chop finely.
Step 2
Heat butter and olive oil in a deep skillet, add the onion and celery. Sauté until translucent, then add the rice, stir, and spread it evenly across the surface of the skillet. Cook until the rice is translucent over medium heat. The rice should not turn golden.
Step 3
Increase the heat and pour in the wine. Stir until the alcohol evaporates. Gradually start adding the broth. The liquid should slightly cover the rice. Keep stirring, the liquid should be fully absorbed by the rice. Pour in more broth and repeat the process.
Step 4
Cook for another 15 minutes; the rice should be slightly firm inside. Add the peas and stir. Add the grated cheese, mixing until the cheese is no longer visible. Taste and add salt if necessary.
Step 5
Finely chop the mint and add it to the rice. Cover with a lid. You can serve it after a couple of minutes.
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