serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 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
Drink match 2012 Stefano Massone Gavi Masera, Piedmont, Italy ($30)
Instructions
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.
Note
• Carnaroli rice, from delis and specialist food shops, is a risotto rice with short grains that produce a very creamy result. Substitute arborio.
Photography Chris Chen. Food preparation Phoebe Wood. Styling Berni Smithies. Drinks suggestion Dan Coward.
As seen in Feast magazine, April 2014, Issue 30.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
