Imagine a dish that whispers elegance with every creamy, aromatic spoonful - a spring pea and truffle risotto that turns an ordinary meal into an extraordinary culinary experience. This Italian-inspired recipe combines the delicate sweetness of fresh peas, the rich complexity of truffle oil, and the comforting creaminess of perfectly cooked Arborio rice, creating a symphony of flavors that will transport your taste buds straight to the rolling hills of Italy.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons truffle oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: Arborio rice, vegetable broth, fresh peas, onion, garlic, white wine, Parmesan cheese, truffle oil, salt, and pepper.
- In a medium saucepan, heat the vegetable broth over medium heat. Keep it warm but do not let it boil.
- In a large skillet or saucepan, add a drizzle of olive oil over medium heat. Once heated, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the skillet and sauté for another 1-2 minutes, stirring frequently to prevent burning.
- Stir in the Arborio rice, ensuring each grain is coated in the oil and mixed with the onion and garlic. Cook for about 2-3 minutes, allowing the rice to toast slightly and become fragrant.
- Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- Once the wine has been absorbed, begin adding the warm vegetable broth one ladle at a time. Stir the rice frequently, allowing each addition of broth to be absorbed before adding the next. This process should take about 20 minutes.
- After approximately 15 minutes of cooking, add the fresh peas to the risotto. Continue to stir and add broth until the rice is creamy and al dente.
- Once the risotto reaches your desired consistency, remove it from the heat. Stir in the grated Parmesan cheese and truffle oil, mixing well to combine. Season with salt and pepper to taste.
- Let the risotto sit for a minute before serving. This will help the flavors meld together.
- Serve the spring pea and truffle risotto warm, garnished with additional grated Parmesan cheese and a drizzle of truffle oil if desired.
Tips
- Use warm broth: Always keep your vegetable broth heated, as adding cold liquid can shock the rice and interrupt the cooking process.
- Stir constantly: Continuous stirring releases the rice's starches, creating that signature creamy risotto texture.
- Choose the right rice: Arborio rice is crucial - its high starch content is what gives risotto its signature creaminess.
- Add broth gradually: Patience is key. Add broth one ladle at a time and allow each addition to be fully absorbed before adding more.
- Listen to your rice: The perfect risotto should be loose and wave-like when served (what Italians call "all'onda"), not thick and stiff.
- Finish with finesse: Remove from heat just before the rice is completely done, as it will continue cooking and prevent overcooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 15mg
