Ingredients:

  • 1.2 litres (5 cups) Chicken or Quality Vegetable Stock (low sodium)
  • 0.5g (Pinch) Saffron threads (Spanish or Kashmiri quality)
  • 60g (4 Tbsp / ½ stick) Unsalted Butter, divided
  • 1 Small Yellow Onion or 2 Shallots, very finely diced (about 120g / ½ cup)
  • 360g (1 ¾ cups) Arborio or Carnaroli Rice (Do NOT rinse)
  • 120ml (½ cup) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 120g (¾ cup) Frozen Peas (or fresh blanched peas)
  • 60g (4 Tbsp) Freshly Grated Parmesan or Grana Padano cheese
  • 15ml (1 Tbsp) Fresh Lemon Juice
  • 5g (1 tsp) Lemon Zest (from 1 medium lemon)
  • Salt and Freshly Ground Black Pepper (to taste)

Instructions:

  1. Heat the Stock: Pour the stock into a separate saucepan. Add the saffron threads. Bring the stock to a low simmer and keep it hot over very low heat. This step is critical—cold stock will shock the rice and ruin the starch release.
  2. Prep Soffritto: Finely dice the onion/shallots. Measure all ingredients and place them near the stove (Mise en place is key to management).
  3. Sauté: Melt half the butter (30g) in a heavy-bottomed pot over medium-low heat. Add the diced onion/shallot and a pinch of salt. Cook gently for 3-4 minutes until completely soft and translucent—do not allow them to brown.
  4. Toast the Rice (Tostatura): Add the dry rice to the softened onion. Increase the heat to medium. Stir constantly for 2 minutes until the edges of the grains become translucent and the rice smells slightly nutty.
  5. Deglaze: Pour in the white wine. Stir vigorously until the wine is completely absorbed and the pungent alcohol smell has evaporated (about 1 minute).
  6. The Managed Addition: Ladle in just enough hot stock to barely cover the rice (usually 2 ladles). Stir gently until the stock is almost fully absorbed.
  7. Repeat and Maintain: Continue adding the stock one ladle at a time. Only add the next ladle once the previous addition is absorbed and you can see the surface of the rice mixture. Keep the mixture at a gentle, consistent simmer throughout this stage. Stir gently but frequently.
  8. Add Peas: 5 minutes before the rice is done (about 15 minutes into the stirring process), stir in the frozen peas.
  9. Test for Doneness: After about 18-20 minutes of cooking, taste the rice. It should be tender and creamy on the outside but still have a firm, distinct bite in the center (truly al dente). Remove the pot from the heat immediately.
  10. The Mantecatura (The Magic Finish): Stir in the remaining cold butter (30g), the grated Parmesan, and the lemon zest/juice.
  11. Rest: Cover the pot and let the risotto rest undisturbed for 2-3 minutes. Do not skip this rest—it allows the fats to emulsify.
  12. Serve: Stir vigorously one last time. The finished risotto should flow loosely, forming a 'wave' when shaken (all'onda). Serve immediately.