I love love love this rice. I am a fan of vegetables, as green as they come. I normally don't eat rice often, but this combination, let's face it, blew me away. The key is the "manticatura" technique at the end, butter+parsley+mint+ Parmesan take this dish to a new level. We've served it with chicken schnitzels, but it can be a dish of its own. I don't fancy aldente so I had mine well done, but you do it your way. I found this recipe on the restaurant Strada's website in London, here is a video with instructions.
- Onion - Half
- Garlic clove - 1
- Asparagus trimmed - 6
- Chicken stock - 1 litre
- Olive oil - 1 tbsp
- Arborio/Carnaroli/Vialone rice - 160g
- Dry white wine - 50ml
- Green beans baby - 50g
- Frozen peas - 50g
- Small courgette - 1
- Baby spinach - 50g
- Butter - 50g
- Mint leaves - 6
- Chopped parsley - 1 tbsp
- Parmesan cheese - 50g
1. Bring the chicken stock to a simmer, turn of the heat and keep it on the stove.
2. Heat the oil in a heavy, wide pan. Tip in the chopped onion and garlic and cook for 3-4 minutes, stirring frequently until they are soft and see-through, but not brown. With the heat on medium, add the rice and keep it moving with a wooden spoon for a minute until it gets very hot and toasted, but not colored. Once it starts to hiss and sizzle, pour in the wine and keep stirring for one minute until it has evaporated.
3. Add two ladles of soup to the pan, letting the content simmer but not boil. Keep stirring until all the liquid is absorbed. Continue with another ladle stirring. If you add too much liquid at once, the rice won't be creamy.
The rice tells you when it needs more stock, you will hear it sigh and when you pull a spoon across the bottom of the pan it should leave a clear line.
4. After 8-10 minutes, add the sliced courgette and asparagus. Add more chicken stock, season. Let it simmer for 5 minutes, stirring. Add the peas and beans cut in half and leave until the risotto is done. Continue adding soup and stirring for 6-7 minutes until done.
5. Take the pan off the heat, add the spinach, mint, butter, parsley and parmesan. Mix well. You can add more soup if it is too dry. Let it rest for 2 minutes then serve.