Lightening classic risotto with meat or rich broths for summer can be achieved in a couple of ways: cooking with water, using fresh peas, and adding a tangy cheese. The result is an almost airy, entirely diet-friendly risotto. Mint only enhances its flavor.
- 200 g Arborio or Carnaroli rice
- 1 small onion
- 1 celery stalk
- olive oil
- sea salt
- a handful of fresh mint leaves
- 150 g goat cheese (can be mixed with sheep cheese)
- a small piece of butter
- 200 ml dry white wine (or vermouth)
- 1 cup fresh green peas
For the soffritto, finely chop the onion and celery. Heat a mix of butter and olive oil in a pan. Sauté the onion and celery until softened. Add the rice and stir for about 1 minute, letting it absorb the oil. Pour in the wine and stir, allowing it to evaporate.
Gradually add warm water (or a light broth, such as chicken or rabbit, if not too intense) while gently stirring the risotto. The goal is not to overcook or mash it into a puree, but to coax the starch from the rice. Once the water is nearly absorbed, add more and repeat until the rice reaches an al dente texture, slightly firm in the center. This process should take about 15–20 minutes.
Stir in the peas and mix well. Finely grate the cheese and chop the mint. Add the cheese to the risotto, stirring until fully melted. Taste for salt and adjust if needed, as the cheese may already provide enough seasoning. Turn off the heat. Add the mint, gently mix, cover, and let it rest for 3–5 minutes.
Serve with well-chilled white wine.
For the soffritto, finely chop the onion and celery. Heat a mix of butter and olive oil in a pan. Sauté the onion and celery until softened. Add the rice and stir for about 1 minute, letting it absorb the oil. Pour in the wine and stir, allowing it to evaporate.
Gradually add warm water (or a light broth, such as chicken or rabbit, if not too intense) while gently stirring the risotto. The goal is not to overcook or mash it into a puree, but to coax the starch from the rice. Once the water is nearly absorbed, add more and repeat until the rice reaches an al dente texture, slightly firm in the center. This process should take about 15–20 minutes.
Stir in the peas and mix well. Finely grate the cheese and chop the mint. Add the cheese to the risotto, stirring until fully melted. Taste for salt and adjust if needed, as the cheese may already provide enough seasoning. Turn off the heat. Add the mint, gently mix, cover, and let it rest for 3–5 minutes.
Serve with well-chilled white wine.
