Cookbook First Courses

Creamy risotto with cream, peas and saffron

First Courses

Difficulty	People	Time

Easy	4	60 minuti

Ingredients

350 g	rice
1	onion
200 mL	Sterilgarda lactose-free cooking cream
2 tablespoon	extra virgin olive oil
to taste	salt
to taste	black pepper
1	saffron sachet
150 g	shelled peas
1 L	vegetable broth

Prepare this recipe with:

Preparation

Pour a generous drizzle of extra virgin olive oil into a pan, add the finely chopped onion and let it brown gently for a couple of minutes.
Once the onion has turned golden brown, add the shelled peas and sauté them for a couple of minutes over a high flame.
Add a ladle of hot broth, bring to the boil, cover and cook for 10 minutes over a medium heat.
Add the rice and proceed with toasting over high heat.
When the rice grains have lost their opacity and become transparent, season with a pinch of salt and blend with a generous glass of white wine and let it evaporate.
Continue cooking by gradually pouring in the boiling vegetable stock, a ladle at a time, stirring gently to help release the starch and obtain a creamy consistency. When the rice and peas are cooked to perfection, dissolve a sachet of saffron in a little hot water and add it to the pan, stirring to evenly distribute its golden color.
With the heat off, it's time to stir the risotto to enhance its creaminess and delicacy. Add the Sterilgarda Lactose-Free Cream, stirring vigorously to combine the ingredients and obtain a velvety consistency.

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