THE GRAND TOUR RISOTTO GF, NF
SKILL LEVEL MEDIUM SERVES 4 PEOPLE TAKES 45 MINS
Stage 15 finished in Lombardy, the region of the pro rider’s favourite meal, risotto. This traditional Italian rice dish is cooked with broth until it reaches a creamy consistency. It’s the ideal carb-rich refuelling dinner after a long, hard stage. ■ 400g risotto rice ■ 300ml white wine ■ 1,300ml chicken stock or broth ■ 400g peas, fresh or frozen ■ 3 onions ■ 2 garlic cloves ■ Juice and zest of one lemon ■ 100g parmesan ■ 1 bunch chives ■ 2 tbsp olive oil
1. Warm up the chicken stock.
2. Peel and finely chop onions and garlic.
3. Heat the olive oil over medium-high heat and sauté the onions and garlic.
4. Add rice and sauté until covered in olive oil.
5. Pour in the wine and let come to a boil, stirring constantly.
6. Turn down heat to just below medium, add 200ml stock to the rice, and cook, stirring constantly, until the liquid is almost completely absorbed. Continue until all the stock has been absorbed and your risotto is soft and creamy with a little bite (17-20min).
7. Add grated Parmesan and season with salt, pepper, lemon zest and juice.
8. Set the risotto aside.
9. Finely chop the chives.
10. Warm the peas for 30-40sec.
11. Mix half of the peas into the risotto. Add extra water or stock if needed.
12. Toss the rest of the peas with lemon zest and a little lemon juice and serve in bowls. Optionally, top with grated parmesan and freshly ground pepper.
TIP:
You can add flavourings, such as thyme, rosemary stalks, saffron, or star anise, to the stock when it cools to give the dish more flavour. Serve with fresh green asparagus.