You can facilitate the classic options for risotto with meat or on rich broths for the summer with a couple of techniques: cook on water, use fresh peas and add spicy cheese. The risotto turns out to be almost airy and completely dietary. Mint only helps him in this.
- 200 g of arborio or carnaroli rice
- 1 small onion
- 1 stalk of celery
- olive oil
- sea salt
- a handful of mint leaves
- 150 g goat cheese (can be halved with sheep)
- a small piece of butter
- 200 ml dry white wine (or vermouth)
- a glass of young green peas
For the sofrito, finely chop the onion, celery. In a frying pan, heat a little butter in half with olive. Fry the onion and garlic until softened. Pour the rice, stir for about 1 minute until it absorbs the oil. We pour in the wine. Stirring, evaporate.
Little by little, adding warm water (you can take the broth if it is not active, for example light chicken or from a rabbit), stir the risotto very gently. Not in order to boil and crush it in puree, but so that the rice gives starch. When the water is almost evaporated, add a little more and so on until the rice becomes “al dente”, a little cheesy inside. Everything should take about 15-20 minutes.
Pour peas, mix. Tremo cheese on a fine grater. Very finely chop the mint. Add cheese to the risotto and stir until it is completely dissolved. We try on salt. If it is not enough from cottage cheese, add a little salt. Turn off the fire. Add mint, mix gently, cover and let stand for 3-5 minutes.
Serve with well-chilled white wine.
For the sofrito, finely chop the onion, celery. In a frying pan, heat a little butter in half with olive. Fry the onion and garlic until softened. Pour the rice, stir for about 1 minute until it absorbs the oil. We pour in the wine. Stirring, evaporate.
Little by little, adding warm water (you can take the broth if it is not active, for example light chicken or from a rabbit), stir the risotto very gently. Not in order to boil and crush it in puree, but so that the rice gives starch. When the water is almost evaporated, add a little more and so on until the rice becomes “al dente”, a little cheesy inside. Everything should take about 15-20 minutes.
Pour peas, mix. Tremo cheese on a fine grater. Very finely chop the mint. Add cheese to the risotto and stir until it is completely dissolved. We try on salt. If it is not enough from cottage cheese, add a little salt. Turn off the fire. Add mint, mix gently, cover and let stand for 3-5 minutes.
Serve with well-chilled white wine.
