As a chef, spring is my favourite season, so many inspiring vegetables becoming available at the farmers markets, which help create interesting flavors, colours, textures and techniques to our dining tables.
Italian Arborio rice makes the best risotto, and is now available in most supermarkets, the key is to be patient and keep stirring the rice to develop the creaminess of the rice.
Pay attention not to overcook the rice as it will become mushy, the rice is best with a little bite to it.
Serves four to six.
Ingredients
1tablespoon unsalted Butter
2 tablespoon olive oil
1 small onion finely chopped
3 cloves of garlic crushed
1 cup Arborio risotto rice
½ cup white wine
4 cups vegetable stock
½ cup peas
Small bunch pea shoots
1 fennel bulb – half finely chopped, other half sliced lengthwise and thin
¼ cup parmesan cheese shaved
1 preserved lemon rind finely chopped
2 tablespoon mascarpone cheese
Method
1. In a large, heavy-bottomed saucepan, add the butter and olive oil on medium heat. Add the onions and garlic. Sauté until onions becomes translucent takes around three to four minutes.
2. Add the Arborio rice and stir until coated with butter and olive oil.
3. Pour in the white wine and allow to evaporate.
4. Stir in the diced fennel.
5. Add enough stock to cover the rice and let the liquid evaporate. Repeat until the rice is cooked, about 15 to 18 minutes.
6. Remove risotto from the heat. Stir in the peas, preserved lemon, parmesan cheese and mascarpone cheese.
7. Return to the heat briefly until hot again, now mix the pea shoots with the finely sliced fennel and drizzle olive oil over the top.
