Recipe: Megan Coupland, Red Kitchen | Photography: Ashlee deCaires
I use Ferron Carneroli for my savoury risottos. It is classed as a ‘superfino rice’, meaning larger and longer grains, more identifiable in the finished risotto and a more “nutty” flavour. For stock I use Vegeta Gourmet, it has no MSG or nasties.
2 cups peas, fresh or thawed
1 cup Ferron Carnaroli risotto rice
5 cloves garlic, thinly sliced
1.3 litres stock (vegetable or chicken)
5 slices prosciutto, fry until crispy
50g cold butter or olive oil
Put peas in a processor or mini-prep and pulse until they are slightly chopped but still chunky.
Add some olive oil to a good risotto pan (wide base, high sides). Add the rice and garlic and fry gently, stirring for 3 minutes. Slowly add 600ml of the stock, stirring until it has absorbed.
Bring to a gentle simmer and add the remaining stock. Simmer till rice is al dente (still has a bit of a crunch to it).
Add the peas,bring back to a simmer. Put a lid on and take off the heat and let it rest for 5 minutes.
Finishing a risotto is a very important step. At this stage it should still be very moist. Taste, add salt, stir in the butter or olive oil, keep tasting and correcting the seasoning and texture until it is perfect.
To serve, top with a little rocket or small basil shoots,cracked pepper, crispy prosciutto and shaved Parmesan. Lastly drizzle with a good quality mild olive oil.