Risotto with peas (2)
Instructions
Put the water in a saucepan and sprinkle with salt.
When it boils add the rice and peas, bring to a boil over.
When it boils, reduce the heat and continue cooking, stirring often and lively enough, adding, if necessary, a little bit of hot water for 15 minutes.
At this point the risotto should be dry, but not too much.
Remove from heat, add butter and parmesan and stir until the butter has melted.
Ingredients and dosing for 6 persons
- 600 g of rice
- 50 g of butter
- 6 tablespoons of parmigiano
- 2 tablespoons of coarse salt
- 250 g of fresh shelled peas
- 150 cl of water