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To blanch the rice, wash the rice in cold water
and strain off. Put
into a pan with 2 cups of chicken stock, 2 cups water and a generous
pinch of salt. Bring the liquid to a simmer and blanch the rice for
7 minutes. Drain well and spread out on a lightly oiled tray to cool.
To finish the risotto, place the blanched rice
in a shallow pan and
pour in just enough chicken stock to cover. Bring to the boil quickly
and cook until nearly all of the stock has evaporated. Taste the
risotto to see if it is al dente, adding a little more stock if it
needs a bit more cooking. Add the broad beans, peas, Parmesan and
butter. Cook for a further few minutes until the beans are tender.
Season to taste. Finally add the fresh chives, if desired.