Step 1:

  • 1. Sweat off the onion in a oiled saucepan, about 3-5 minutes should do
  • Step 2:

  • 2. Add arborio rice and coat in the oil, now add the white wine and cook out. (this is basically evaporating the liquid. ***stir constantly
  • Step 3:

  • 3. Add stock a tenth at a time and each time make sure you cook the liquid out. ***stir constantly
  • Step 4:

  • 4. While doing this blanch the peas, strain and mix the chopped mint into it.
  • Step 5:

  • 5. After about 20 minutes the rice should have doubled in size and will still taste a bit crunchy.
  • Step 6:

  • add the minted peas, butter and cream. Stir for a couple of minutes and serve.
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