Pea and Jil Risotto

INGREDIENTS
- 1 log of Jil
- 400g of carnaroli or arborio rice (or round rice)
- 1 small bowl of peas (fresh or frozen)
- 1 onion
- 2 cloves of garlic
- 1.2 litres of hot vegetable stock
- 3 tbsp of olive oil
- 3 tbsp of margarine or vegan butter
- Salt, pepper

RECIPE
Finely chop the onion and garlic.
In a casserole or a thick-bottomed pan, heat the olive oil over medium heat.
Brown the onions. When they become transparent, add the garlic and rice. Mix well.
When the rice becomes translucent, cover with the stock (if you are using a cast iron casserole, reduce the heat to low).

When the rice has absorbed all the broth, stir and moisten again by pouring in level broth. Repeat the operation, watching the cooking, until the rice becomes barely tender and creamy. Add the peas and mix well.

Cut the garlic in half. Grate half with a fine grater. Place the margarine and grated Jil on the risotto and mix well. Adjust the seasoning with salt and pepper to taste.
Just before serving, make shavings with the remaining Jil (with a knife or a peeler), and place them on the risotto, directly on the plates.

TIP
If you have any risotto left over, keep it to make arancini (breaded rice balls), which you can stuff with a piece of Jil.

Photo © Marie Laforêt