Creamy Rice with Caramelized Leeks, Sweet Peas and Mint Mascarpone

Instructions

1. 1

   Wash and prepare the leeks, shallot, garlic, and mint. Keep the vegetable broth hot over low heat so the rice cooks evenly.

2. 2

   In a wide pot, heat the olive oil and 15 g of the butter over medium-low heat. Add the leeks and shallot with a pinch of salt and cook for 12-15 minutes, stirring often, until very tender and golden. If you want to speed up the browning slightly, you can cover the pot and cook a few minutes longer.

3. 3

   Add the chopped garlic and cook for 1 minute, just until fragrant. Stir in the short-grain rice and toast it for 2 minutes so the grains are well coated.

4. 4

   Pour in the dry white wine and cook for 2-3 minutes, stirring, until the alcohol evaporates and the liquid is almost fully reduced.

5. 5

   Add a first ladle of hot vegetable broth and stir. Continue adding the broth little by little, stirring frequently and waiting until the rice absorbs most of the liquid before adding more. Cook this way for 14 minutes.

6. 6

   Add the peas and continue adding the remaining broth for 4-6 more minutes, until the rice is creamy and tender with a slight bite in the center. Adjust with salt and black pepper.

7. 7

   While the rice finishes cooking, mix the mascarpone with the chopped mint, lemon zest, and 1 tablespoon lemon juice in a bowl until smooth.

8. 8

   Remove the pot from the heat. Add the mascarpone mixture, grated Parmesan, and the remaining 15 g butter. Stir vigorously for 1 minute to emulsify and create a creamy texture.

9. 9

   Let the rice rest for 2 minutes before serving. Divide into shallow bowls and finish with a little more mint, black pepper, and extra Parmesan if desired.

10. 10

    If you want to keep the plates warm before serving, you can warm them in the oven at 80 °C / 175 °F for 5 minutes.