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
- 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
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.
Drink match 2012 Stefano Massone Gavi Masera, Piedmont, Italy ($30)
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.
Photography Chris Chen. Food preparation Phoebe Wood. Styling Berni Smithies. Drinks suggestion Dan Coward.
As seen in Feast magazine, April 2014, Issue 30.