Well send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.

Please enter a valid email address.

Please check your inbox for updates.

Best when carefully attended to and served immediately, risotto is a pan-to-plate dish that’s absolutely worth it.

And we’ll let you in on our secret for the perfect broth: replace your store-bought vegetable bouillon with a water steeped in aged Parmigiano-Reggiano, which will complement the delicate flavors of the risotto instead of overpowering. Cheese that’s twenty-four months or older is ideal for the creamiest texture. Be patient and cook slowly, avoiding the temptation to increase the heat, for the perfect result.

How to Make It

Difficulty: Easy

Overall Time: 40 min

Prep Time: 15 min

Cook Time: 25 min

Serves: 4

  • 1 medium wedge Parmigiano-Reggiano
  • 6 cups water
  • ¼ cup unsalted butter
  • 2 shallots, finely chopped
  • ¾ tsp kosher salt
  • Freshly ground black pepper
  • 1 ½ cups short-grain rice, such as arborio
  • ¾ cup dry white wine, such as Pinot Gris
  • 1 ½ cups frozen peas
  • 4 fresh eggs (optional)
  • 1 cup pea shoots, torn
  1. Remove and reserve rind from Parmigiano, then finely grate ¾ cup. Set aside.
  2. Combine rind with water in a medium pot over high heat. Bring to a boil, then reduce heat to low to keep warm.
  3. Melt butter in a large pot set over medium heat. Add shallots. Season with salt and black pepper. Cook until soft, about 1 to 2 minutes. Add rice and cook for 1 minute, stirring to coat well. Stir in wine and cook until fully absorbed, about 2 to 3 minutes.
  4. Add warmed water, leaving rind in pot, in about ½ cup increments. Stir constantly until the liquid is fully absorbed before adding more water, until rice is al dente but risotto is still loose, approximately 22 to 24 minutes.
  5. Meanwhile, if using eggs, boil a large saucepan of water. Reduce heat to medium-low to bring to a gentle simmer. Crack an egg into a small bowl, then gently tip into the water. Repeat with remaining eggs. Cook until whites are just set but yolks are still soft, about 3 minutes. Transfer to a plate using a slotted spoon. Set aside.
  6. Stir peas into risotto and cook until warmed through, about 1 minute. Stir in Parmigiano until combined.
  7. Divide risotto among 4 shallow bowls. Top each with an egg, then pea shoots. Season with black pepper. Serve with additional Parmigiano, if desired.
risotto by Casa de Suna
Green Pea Risotto with Poached Eggs recipe by Casa de Suna

Tell Us Your Thoughts