I love the beautiful taste of a good Risotto. And you can make lots of different versions of it. I like it with mushrooms but the one we made yesterday was also very nice.
Ingredients;
1 litre vegetable bouillon (put on low fire)
olive oil
1/2 shallot ( or 1 little shallot) cut thin
1 stalk of celery cut thin
300 g risotto rice
seasalt & black pepper
1 1/4 dl white wine
little piece of butter
parmesan cheese
300 g green peas
some fresh mint, only the leaves chopped
some parsley, only the leaves chopped
buffel mozarella
pancetta
Fry the shallot with the celery in olive oil for 10 minutes on a low fire. Keep on stirring so they become soft but won't change color. Then increase the fire and put in the rice and some salt. Keep stirring for 2 minutes so the rice will absorb all the beautiful flavors. Put in the wine and keep stirring until the wine is absorbed. Then each minute put in a soup-ladle of bouillon, and when it's fully absorbed then put in a new one. And keep on stirring! This takes at least 17 minutes but as long as the rice is 'al dente'.
When the risotto is almost ready fry some butter and put in the beans and herbs with some water, for 4 minutes. Fry separately some pancetta.
Mix the risotto with the bean mix, butter and parmesan. Let it rest for two minutes and cover the pan with the lid. When serving put a chunck of mozzarella on top and sprinkle some pancetta and olive oil to finish it.
Bon appetit!
