- 1 shallot
- 1 garlic clove
- 50 grams grated Parmesan
- 100 milliliters dry white wine
- 700 milliliters Meat stock
- 3 Tbsps butter
- 200 grams Arborio rice
- freshly ground peppers
- 1 Tbsp olive oil
- 1 bay leaf
- 1 pc Lemon peel
- 100 grams ham (finely diced)
- 120 grams Peas (frozen)
- 1 cooked, peeled Beet (diced)
- Pea sprouts or Fresh herbs (for garnish)
Peel and finely chop the shallot and garlic. Heat the olive oil and 1 teaspoon of butter in a saucepan, sauté the onions and garlic until soft, then add the rice and sauté while stirring until it looks translucent. Pour in half of the wine and bring to a boil, then add the rest of the wine and enough broth to cover the rice. Add the bay leaf and the lemon zest.
Simmer, stirring occasionally until the liquid is almost all absorbed, then add more broth and stir again. Continue until the rice is ready cooked al dente (about 20-25 minutes). Stir in the peas 3 minutes before the end of cooking.
Finally, remove lemon peel and bay leaf from the pan, stir in the Parmesan, ham and remaining butter, and season with salt and pepper. Serve on spoons, garnished with beet cubes and pea sprouts or herbs.