60g finely grated Parmesan cheese
4. Reduce the heat and continue to cook and stir until all the stock is absorbed. At this point, please stay with the saucepan, because you need to keep stirring the risotto. 5. Stir in the peas. Pour in the rest of the stock, a little at a time, cooking until each addition is absorbed before you add the next. It will take 18–20 minutes and you may not need to add all the stock. 6. Once the rice is cooked, take the pan off the heat and add the butter, Parmesan, two teaspoons of salt and half a teaspoon of pepper.
Fine sea salt and freshly ground black pepper
Method:
1. Pour the oil into a large heavy-based saucepan, place over a medium heat and fry the onion, thyme, pepper and courgette for 10 minutes until soft, stirring with a wooden spoon. 2. Add the rice and fry for three minutes, stirring to allow the hot oil and vegetables to coat the grains. Stir in the wine and cook for a further minute, allowing the alcohol to evaporate.
7. Stir all together for 20 seconds, allowing the risotto to become creamy and all the ingredients to combine properly.
3. Pour in a couple of ladles of hot stock and bring to a simmer.
8. Serve on warmed plates and enjoy.
Gino’s Italian Family Adventure by Gino D’Acampo is published by Bloomsbury Publishing,priced £22.Photography by Haarala Hamilton.Available now.
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