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PREP5 min
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Cooking30 min
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Ready in35 min



  1. Step
    Heat stock to a simmer in a medium saucepan, then lower the heat so that stock just stays hot.
  2. Step
    ‘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!

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