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Pour 250g risotto rice into a hot, dry pan without oil or fat. Toast over medium-high heat, tossing frequently, until the grains feel very hot to the touch; then pour toasted rice into a bowl and set aside.
local_fire_departmentmedium-high heat, 2-3 minutesWatch out
Do not add oil or butter during toasting
dry toasting opens the grain's starch structure without scorching fat
In the same pan, add 1 finely chopped onion and 15g butter. Cook on medium heat for about 2-3 minutes, stirring continuously, until onions turn soft and translucent without taking color.
local_fire_departmentmedium heat, 2-3 minutesWatch out
Keep heat gentle so onions soften without scorching
browned onions will discolour the risotto
Return toasted rice to the pan with soft onions, add 1 tsp salt, and mix well. Pour in 100ml white wine and simmer over medium heat until the wine has completely evaporated and liquid is absorbed.
local_fire_departmentmedium heat, 2 minutesWatch out
Allow the wine to evaporate completely before adding stock, otherwise the finished risotto will taste unpleasantly acidic.
Keep 800ml warm vegetable stock hot on an adjacent burner. Add stock ladle by ladle to the rice over medium heat, stirring regularly and letting liquid absorb before adding the next ladle, cooking for about 15-18 minutes until rice grains are tender but al dente.
local_fire_departmentmedium heat, 15-18 minutesWatch out
Add stock gradually and stir often
adding too much hot stock at once will boil the rice into a mushy porridge rather than creamy risotto
In a separate pan over medium heat, melt 10g butter. Add 200g diced courgette and 0.5 tsp salt, stirring and frying for about 3-4 minutes until cooked al dente with a slight crunch. Transfer to a bowl and set aside.
local_fire_departmentmedium heat, 3-4 minutesWatch out
Keep courgettes firm and crisp-tender
overcooking will make them soggy and loss of texture in the risotto
In the same skillet used for courgette, add 100g spinach, 150g green peas, and 1 ladle (approx 100ml) of vegetable stock. Cover with a lid and cook on medium heat for 3 minutes until spinach is wilted and peas are bright green.
local_fire_departmentmedium heat, 3 minutesWatch out
Do not over-steam the spinach and peas, or they will lose their vibrant emerald green color.
Hold immersion blender firmly at the bottom of jug before turning on to avoid hot splashes; keep hands clear of spinning blades.
Transfer the cooked spinach and peas into a tall measuring jug. Add 60g diced hard cheese, 10g fresh mint leaves, and 50ml warm vegetable stock. Blend with an immersion blender until completely smooth, velvety, and bright green.
Watch out
Blend until completely smooth
coarse vegetable lumps will spoil the creamy mouthfeel of the risotto
When risotto rice is fully cooked, turn off heat. Fold in most of the sautéed courgettes (reserve a handful for garnish) and all of the green salsa. Stir in 25g knob of cold butter vigorously. Cover pan with lid and let rest off heat for 5 minutes.
local_fire_departmentoff heat, 5 minutes restWatch out
Do not skip resting covered off heat
this allows starch, butter, and cheese to emulsion perfectly into a wave-like (all'onda) texture
Ladle the rich green risotto into shallow wide bowls. Top with the reserved sautéed courgette cubes and sprinkle 20g of shaved hard cheese over the top. Serve immediately while hot.
Watch out
Serve immediately while hot, as risotto cools quickly and thickens if left sitting in the plate.
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