Summer Risotto
4 servings
60 minutes
Summer risotto is a true hymn to Italian summer, blending seasonal freshness with classic culinary traditions. This dish is born from simple yet refined ingredients: tender Arborio rice infused with the aromas of white wine and vegetable broth combines with creamy goat cheese, sweet green peas, and refreshing mint. The lightness of texture, richness of flavor, and harmony of components make it perfect for warm evenings when you crave something both delicate and invigorating. The soft blend of creaminess, light acidity from the wine, and sweet notes of peas make each spoonful unforgettable. Summer risotto is ideal for solitary enjoyment or festive outdoor gatherings, immersing you in the atmosphere of sunny Italy.
1
Clean the onion and prepare the celery. Chop finely.
- Onion: 1 piece
- Celery stalk: 1 piece
2
Heat butter and olive oil in a deep skillet, add onion and celery. Sauté until translucent, then add rice, stir and spread evenly across the skillet surface. Cook until translucent over medium heat. The rice should not turn golden.
- Butter: 40 g
- Olive oil: 4 tablespoons
- Onion: 1 piece
- Celery stalk: 1 piece
- Arborio rice: 200 g
3
Increase the heat and pour in the wine. Stir until the alcohol evaporates. Start gradually adding the broth. The liquid should slightly cover the rice. Keep stirring, the liquid must be fully absorbed by the rice. Pour in more broth and repeat everything again.
- Dry white wine: 200 ml
- Vegetable broth: 1 l
4
Cook for another 15 minutes; the rice should be slightly firm inside. Add peas and stir. Add grated cheese and mix until the cheese is no longer visible. Taste and add salt if necessary.
- Green peas: 1 glass
- Goat cheese: 150 g
- Salt: to taste
5
Finely chop the mint and add it to the rice. Cover with a lid. You can serve it in a couple of minutes.
- Fresh mint: 1 bunch