Dear reader, if you aren’t in to risotto, you need to try this. If you are in to risotto, you still need to try this!
knob of butter
1/2 large white onion
Risotto rice – about 1.5 cups
1 glass white wine
75g goat’s feta, chopped into cubes
zest of one large lemon
15g finely chopped mint
Start by melting a knob of butter in a large casserole dish. Add the onion and sweat it down until soft. Once soft, add the risotto rice, stir so that every grain gets some butter on it – I sometimes add a little more butter. When the risotto rice starts to ‘sing’ then it’s time to add a glass of good quality white wine. Allow it to bubble with rage as it hits the hot pan, and then simmer down until the alcohol burns off. Keep stirring the rice at all times. Add the chicken broth (preferably heated up) spoonful by spoonful, allowing the rice to absorb the liquid each time before adding more.
At the same time, get the peas on – boil until they are just cooked, and then drain. Take half of them and crush them with a potato masher. Set aside the other half.
Continue to cook the rice as above – adding stock, stirring, adding stock etc. When the rice is almost done, add the whole and crushed peas in and give it a rigorous stir to incorporate. Then add in most of the feta, reserving some for garnish. Lastly, add in the lemon zest and mint, and a final knob of butter and then switch off the heat, and let it rest for five minutes as you pour yourself a(nother) glass of wine! Serve in bowls with a garnish of lemon zest, mint and feta. Goes exceptionally well with La Vis Riesling.