Pea risotto recipe

By Lizzie Kamenetzy & Lucy Williams

This Venetian classic, also known as 'risi e bisi', has a soupy texture. Reduce the amount of stock for a thicker texture, if you prefer.

Good knob of butter
2 tbsp olive oil
1 large onion, finely chopped
300g risotto rice
175ml dry white wine
1 litre fresh chicken stock (see box, p22), hot, plus any shredded meat from the wing bones and carcass left over from making the stock
200g frozen peas, defrosted
75g Grana Padano, finely grated

1. Melt the butter with the oil in a pan and gently fry the onion for 5 minutes until softened a bit. Add the risotto rice and cook for a couple of minutes, stirring, then add the wine and bubble until absorbed.
2. Season well, then gradually add the stock, a ladleful at a time, stirring after each addition until the liquid has been fully absorbed before adding the next ladleful. Add the shredded chicken (if using) after ?10 minutes. Once the rice is cooked (after about 20 minutes) you should have a soupy-looking risotto. Stir ?in the peas and cheese, cover and stand for 2 minutes before serving.