he melt-in-your-mouth Italian classic creates instant comfort with every creamy spoonful.
60g unsalted butter, chopped
1 onion, finely chopped
2 cloves garlic, thinly sliced
³ 2 cups (400g) arborio rice
6 cups (1.5 litres) hot chicken stock
1/2 cup (40g) finely grated parmesan
2 cups (240g) frozen peas, blanched and crushed
³ cup (80g) crème fraîche
sea salt and cracked black pepper
STEP 1 Melt 20g of the butter in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4–5 minutes or until softened. Add the wine and cook for 2 minutes or until reduced. STEP 2 Add the rice and cook, stirring, for 1–2 minutes or until well combined. Gradually add the stock, 1 cup (250ml) at a time, adding more once completely absorbed, and cook, stirring frequently, for 20–25 minutes or until the rice is al dente. STEP 3 Remove the risotto from the heat and stir through the remaining butter and cheese. STEP 4 Divide the risotto between plates. Top with the peas, crème fraîche, watercress, salt and pepper to serve. Serves 4.
``It creates instant comfort with every creamy spoonful´´