a life creative
Like with most pasta, Italians tend to err on the slightly al dente side when cooking risotto, and generally use fewer ingredients than its colourful latin cousin the paella.
The trick is in the stock and in the stirring: the stock needs to be hot and ideally home-made, and the stirring not too fast or too slowly, so that each grain cooks evenly.
Heat stock, add tomato paste, stir well and set aside.
Add oil pancetta, garlic and thyme to pan and cook for 5 minutes on med-high heat.
Add stock, one ladle at a time, stirring slowly and methodically in between so that all the rice cooks evenly and doesn’t stick to the bottom. Once you add the stock the cooking process should take around 18 minutes to make the rice al dente. Set a timer as a guide.
At around the 12 minute mark add the peas and stir through.
Add the cream cheese, mascarpone, salt and pepper, stir, turn off the heat and, if not yet dairy-fied enough, serve with grated pecorino or parmigiano.
Fight the idea of winter tooth and nail and serve with a large glass of crisp, dry, bright, aromatic rosato. Buon appetito!
Cheers & Ciao,
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