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