Ριζότο με αρακά και τυρί

Pea and cheese risotto

15' : preparation 30' : cooking Total: 45'

Ingredients

Servings: 8

  • 50 gr. butter
  • 1 small dry onion, chopped
  • 2 small leeks chopped – just the whites
  • 300 gr. rice arborio
  • 180 ml white, dry wine
  • 500 ml vegetable stock
  • 200 gr. feta or manouri
  • 250ml cream
  • 250 gr. peas (net weight)
  • 125 gr. Parmesan cheese, grated
  • 100 gr. finely chopped basil leaves
  • Salt Pepper

Procedure

Risotto with Cobb is a dream!

 

1. Prepare and light the Cobb Cooker with 1 CobbleStone [see fuel].

Place the Pan and Dome Cover in the Cobb Cooker and let it heat for at least 5 minutes.


2. Heat the butter, and sauté the onions, peas, and leeks until translucent (5 minutes with the dome lid on, then remove for about 10 minutes). Season with salt and pepper.


3. Fry the rice, stirring gently for about 5 minutes , until it becomes glossy, before adding the wine.


4. Deglaze with the wine and stir to absorb. Once the wine is added, place the dome cover on the COBB and allow the wine to absorb into the risotto - about 2-3 minutes.


5. Pour the stock with a spoon in portions, mixing and adding the next portion when the previous one has been absorbed, every 5 minutes or so for 25-30 minutes.


6. Add the cheese and cream. Cover and let it cook for another 10 minutes.

7. Season with salt and pepper to taste, add the chopped basil, sprinkle with parmesan.


8. We serve the risotto and enjoy this wonderful meal!

 

___

FUEL:

Cobb Compact - 1 Cobble Stone | Cobb Premier - 1
CobbleStone or 10 charcoal briquettes| Cobb Supreme - 1 CobbleStone or 10 Charcoal Briquettes | Cobb Premier Gas - Moderate temperature.