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A risotto in 20 minutes?
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That's all you need.
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Wow. OK. Let's see you do it.
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First thing we need to do is to get the rice on.
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I'm going to use a little bit of onion.
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I want the white onion because, you know,
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you don't want to see any colour through this rice.
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So onion softened with a bit of oil, then the rice.
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Coat the oil round the rice,
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then a glug of white wine.
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So that gets the flavour in there as well.
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Yeah? That's right. Look at me! Yeah, look at you!
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Can you help me? I've only got 20 minutes.
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So as that wine reduces, I start to add some stock to it.
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It's add, reduce, add, reduce, add, reduce,
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and the intensity of the flavours
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just start to grow and grow and grow.
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I like just a touch of bite and not so creamy.
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But, Monica, you've got cream on your board.
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That's not for your risotto, is it?
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No, no, no, no, no. Sorry. Sorry, Marcus.
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I'm just using it to cook the frozen peas -
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which have been thawed out - to make a puree
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and then folding that through the risotto. Ah.
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You're not going to make a vibrant green risotto
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unless you puree those frozen peas.
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You're just not going to get it.
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That's a beautiful green.
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Beautiful, beautiful green.
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All I've got here is some fresh peas
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which I'm going to fold through at the end of my risotto as well.
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It's really important that the chefs,
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while they're doing the other jobs, that they keep coming back,
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they stir this and they taste it.
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And now this is what I want to see.
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I want to see this risotto change colour. Look at that!
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Look at that.
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So just some Parmesan, and I'm doing the Parmesan off the heat.
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This is just going to melt into it
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and really bring this risotto together.
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OK. Now I'm ready to plate.
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Mm, I love that, love that, love that.
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I'm just finishing it with some fresh pea shoots.
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And there we have it - my vibrant green pea risotto.
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Wonderful.
