Risi e Bisi (Italian rice and peas)

Step 1/4

• 4 cloves garlic
• ½ onion
• 5 g mint
• 1 stalk celery
• 50 g Parmesan cheese

• cutting board
• knife
• grater

Peel and mince onion and garlic. Chop mint and dice celery, grate Parmesan cheese, and set everything aside.

Step 2/4

• 25 g unsalted butter
• 250 g risotto rice
• 130 ml riesling wine
• 750 ml vegetable broth
• 300 g peas (frozen)

• large pot
• cooking spoon

Melt butter in a large pot over medium heat and sauté minced onion, garlic, and celery for approx. 2 – 3 min., or until fragrant. Add rice and fry over low heat for approx. 5 min. Deglaze with the wine and some warm vegetable broth. Stir until the liquid is absorbed and add peas.

Step 3/4

• ladle

Add a ladleful of vegetable broth, it should be enough so that it just covers the rice. Bring to a simmer and cook, stirring often, until the broth is almost absorbed, then add another ladleful or two of broth. Repeat until there is no more broth.