Make a risotto has nothing special to it. It’s all a matter of doing a few times to get the hang of it . This recipe serves as an appetizer , or a meal itself, or even as a sidedish. Again I used the broad beans without skin, and if you need to see how it’s done , take a peek here .
SERVES : 2 PEOPLE
TIME : 20 MIN
1 Cup of Peeled broad beans
1 cup of peas
2 cloves of garlic
1 tbsp Butter +1 tbsp Butter
2 tbsp Olive Oil
1 Chicken broth cube (or 1/2L of the liquid one)
Hot water ( approx. 1/2L if you’re using the chicken stock cube)
1/2 cup white wine
1 tsp turmeric powder
Salt and pepper
1 Bunch of Thyme
1 cup of arborio rice
Grated parmesan to taste
In a pan put 1/2 liter of water , the saffron and the chicken stock cube . Boil and set aside.
In a pan put 1 tablespoon of butter with the olive oil. Add the chopped onion and the cloves of garlic and sauté for 2 minutes .
Add the rice and fry for 1 minute, stirring occasionally .
Add the white wine, the borad beans, peas and also the thyme and let it evaporate.
Keep adding a cup of broth at a time , as soon as the rice starts to dry. Between additions stir occasionally to help free the rice starch (no need to do constantly) .
Season with salt and pepper .
The rice takes about 13-15 minutes to get ready , but taste it . The goal is to be al-dente .
When you reach this point , remove it from the heat , add the remaining butter and the grated parmesan ( about 3 tbsp ) and leave covered about 2 minutes before serving .