Mountainoak Gouda Risotto with Spring Peas and Black Pepper

Instructions

1. Step
   Heat stock to a simmer in a medium saucepan, then lower the heat so that stock just stays hot.
2. Step
   In a heavy bottom pot, add the rice and begin to toast the kernels on medium heat. Once you notice the colour change on the tips of the some of the grains of rice and the forming of a slightly nutty aroma, it’s time to add the wine, deglaze the pan and cook until fully absorbed. Chef's Tip: ‘Deglazing’ is when you add liquid – often red or white wine, broth or cream – to a pan to release any ingredients that may have become stuck or caramelized to the bottom of the pan. These condensed ingredients are highly flavourful, so stir them back into your dish!
3. Step
   Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
4. Step
   Continue adding stock, a ladle at a time, for 20-25 min until the grains are tender but still firm to the bite, without being crunchy. Halfway through (approximately 10-15 minutes), it’s time to add the peas.
5. Step
   In a separate pan, add 1 tbsp of butter and brown on medium heat. It will melt, sizzle and begin to caramelize. Pour into a small ramekin and reserve for garnish at the end.
6. Step
   If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock.
7. Step
   It is important to taste often in the last few minutes to get the desired texture.
8. Step
   Once cooked, pull off the heat and stir in the remaining 1 tbsp butter, grated Mountainoak Gouda, and season with kosher salt (about 1 tsp).
9. Step
   Transfer to a plate and garnish with chopped chives, black pepper, brown butter and a little more grated Gouda. Enjoy!