Serves 4

Ingredients
300g Arborio rice
100g butter
1 onion, chopped
1 litre vegetable stock
2 tbsps white wine
150g peas
150g mushrooms
50g Parmesan cheese
75g Gorgonzola
60g rocket leaves
Salt and pepper
40g Parmesan wafers

Method

Melt 50g of the butter in a pan, add the onions and cook until soft. Add the rice and stir in the onions, covering all the grains. Gradually add the hot stock, adding a full ladle at a time, waiting until each ladle has been absorbed by the rice.

Continue this process for approximately 20 minutes or until the rice is almost cooked. Add the wine, peas and mushrooms and stir in the remaining butter together with the Parmesan cheese.

Remove from heat and fold the Gorgonzola, add the rocket leaves and garnish with the Parmesan wafers.

Joe Vella is an Executive Chef, Hilton Malta, St Julian’s.