- salad onions
- 150ml white wine
- 75g Parmigiano Reggiano (or Pecorino), finely grated
1.)Cook the peas in boiling water for 2 minutes. Wilt and drain the spinach and add into a food processor with the mint and crème fraîche. Blend until smooth.
2.)In a large pan, heat the stock and bring to a gentle simmer.
3.)Meanwhile, heat the olive oil in a large pan, add the onions and cook for 2 minutes, until soft. Stir in the rice, pour in the wine and allow to bubble. Add a ladle of hot stock and cook until all the liquid is absorbed, stirring constantly. Continue to add the stock ladle by ladle, stirring, until the rice is creamy.
4,)Remove from the heat and stir in the cheese. Add the green purée to the rice and stir to combine. Season.
Particualy excellent is to serve the Risotto as shown with some roasted bird; chicken,turkey and particulaly pheasent work very well. Additionally it serves to turn this dish into a hearty main meal. Serve with leftovers, as an added treat pour the roasting juices over the risotto itself, exceptional.