Creamy Spring Risotto with Peas and Mint

Ingredients

• arborio rice300g
• vegetable broth1 liter
• unsalted butter60g
• small onion1, finely chopped
• dry white wine150 ml
• frozen peas200g
• fresh mint leaves15g, chopped
• Parmigiano-Reggiano cheese, grated80g
• pecorino romano cheese, grated30g
• saltto taste
• black pepper, freshly groundto taste

Directions

1. 1

   Warm the vegetable broth in a saucepan over low heat and keep it simmering, not boiling. In a large, heavy-bottomed pot or Dutch oven, melt 40g of the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 3-4 minutes until translucent and soft, without browning.

2. 2

   Add the arborio rice to the pot and stir constantly with a wooden spoon for about 2 minutes, until the grains are well-coated with butter and the edges become translucent. Pour in the white wine and stir until it is completely absorbed by the rice, which should take about 1 minute.

3. 3

   Begin adding the warm broth one ladleful (about 120ml) at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next. This slow process is the heart of a perfect risotto, taking about 18-20 minutes. After 15 minutes of adding broth, stir in the frozen peas.

4. 4

   Continue adding broth and stirring until the rice is al dente—tender but with a slight bite at the center—and the overall texture is creamy and spoonable. You may not need all the broth. Remove the pot from the heat.

5. 5

   Fold in the remaining 20g of butter, the grated Parmigiano-Reggiano, and pecorino romano. Stir vigorously for about 30 seconds to create a silky, emulsified creaminess (what Italians call 'mantecatura'). Season with salt and a generous amount of freshly ground black pepper. Gently fold in the chopped fresh mint just before serving. Serve immediately in warm bowls.