Carmelina Risotto Primavera with Pomodorini and Fresh Peas

• In a medium stockpot, melt 2 1/2 tablespoons of butter over medium heat. Add olive oil, onions, and shallots; stir to combine. Sauté vegetables for 5 minutes to soften and release their aroma. Add garlic and continue to sauté for another minute. Add in fresh peas, mushrooms, bell peppers, 1/2 teaspoon salt and 1/4 teaspoon of black pepper; stir to combine. Continue to cook vegetables for 10 minutes over medium-high heat, stirring occasionally.
• Add in the rice and let toast for a minute. Stir the rice to prevent it from sticking to the bottom of the pan. Deglaze pot with white wine and scrape any bits sticking to the bottom of the pan. Let the wine reduce for a minute until fully absorbed into the rice.
• Once the wine is absorbed into the rice, ladle in 1 cup of hot broth, stirring constantly. Once this initial addition of broth is fully absorbed, about 5 minutes, ladle in another 1 and 1 1/2 cups of broth, adding 1/2 cup at a time, allowing each addition to fully absorb into the rice before adding in the next addition; about 5 minutes in between. Stir frequently. Once the rice is almost cooked, after about 15 minutes, stir in the Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini), and remaining salt and pepper. Continue to constantly stir the rice. If the rice appears dry, add in more broth if needed. Once the rice is fully cooked, about 5 minutes more (20 minutes in total), remove from heat. Add in the remaining butter and grated Parmesan. Stir until ingredients are thoroughly combined and rice is creamy in texture. Serve immediately. Garnish with shaved Parmesan Cheese and Italian parsley. Mangia bene and enjoy!

 Tip: Serve with grilled prawns and a glass of chilled Sauvignon Blanc

*Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™

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