Serves 4, prep time 10 minutes, cooking time 12-15 minutes
INGREDIENTS
6 1cm cubes of unsalted butter
2 shallots, chopped
2 cloves garlic, chopped
750ml of vegetable stock
½ tsp salt
¼ tsp black pepper
1½ cups Arborio rice
1 tsp lime zest
¾ cup chopped fresh mint leaves
1 ½ cups peas
Grated Parmesan to serve
METHOD
Heat four cubes of butter to the pan and heat until melted.
Add the shallots and sauté for 2-3 minutes until softened.
Next, add the garlic and season with rock salt and black pepper.
Pour in the rice, stir to coat and keep it moving in the pan for 2-3 minutes.
Pour in ⅔ of the vegetable stock and stir.
Simmer for 5-6 minutes, allowing the rice to soak up the stock, stirring occasionally.
Adding a little at a time add the remainder of the stock.
Keep stirring the rice, taste. Add more stock if needed.
The rice should now have thickened and absorbed the stock.
Add the peas and lime zest.
Taste the rice, it should be soft but still with a bite. Season more if required.
Stir in the chopped mint.
Finally, melt two cubes of butter into the rice, then turn off the heat.
Serve in deep bowls topped freshly grated Parmesan.