Risotto with peas, gorgonzola and mint
Today we are heading to Italy with this “gorgonzola, pea and mint risotto”, which I always prepare in a cocotte . This is one of my favorite risotto recipes: creamy, smooth, and bursting with peas in every bite. Risotto is one of the most traditional dishes of Italian cuisine; To get a hyper creamy rice it is essential to use a good rice for this task: Arborio, Carnaroli, etc. Due to the ability of these rices to absorb liquid, it will offer us that pasty texture typical of risotto.
In addition to what has already been mentioned, we must respect some simple guidelines; cook the rice in a stir-fry so that the rice absorbs all the fat; add the wine and wait for it to be absorbed by the rice and finally add the hot broth little by little, stirring constantly so that the rice gradually releases the starch. This will make our risotto create a very creamy mass. To finish we must remove our Le Creuset® cocotte from the heat and add the shredded gorgonzola cheese.
A good risotto should be creamy without the need to use any type of cream, the starch from the rice will be enough and, of course, it will not have excess liquid either. One thing to keep in mind is that rice, once off the heat, continues to cook with the residual heat.
Along with rice dishes and paellas, risotto is one of those perfect dishes for a large family meal. These dishes are ideal for sharing and are ready in no time and less. All you need is a good raw material and a lot of love. And if on top of that we can boast of a Le Creuset® cocotte , what more can we ask for?
Finally, I want to remind you that if for any reason or reason you do not use a special rice for risotto, you should know that you will not need so much broth, since these rices have a great capacity to absorb liquids that other normal ones will not have. So my advice is to use the Arborio –for example– and enjoy a risotto as God intended.
- 2 tablespoons EVOO
- 25g butter
- 1 large onion chopped
- 1 minced garlic clove
- 350g Arborio rice
- 150 ml of dry white wine
- 1.25 l of hot vegetable stock
- 200 g of fresh peas
- 200g spicy gorgonzola cheese, crumbled
- 2 heaping tablespoons chopped fresh mint
- Salt and black pepper to taste
In a Le Creuset® cocotte, heat the oil and butter. Add the onion and let it cook until tender. Add the minced garlic, the rice and stir well so that it is soaked in the oil and melted butter. We do not stop stirring until the grains become transparent.
Add the white wine and stir constantly for approximately 1 minute or until reduced.
Add the hot broth little by little with a ladle, this process can take around 15 or 20 minutes. Add the fresh peas and continue stirring for another 10 minutes until the rice absorbs all the liquid and we have a creamy rice.
Remove from the heat and add the shredded gorgonzola cheese, the chopped fresh mint and stir well. Finally, we try and season to taste.