Method

1. Bring a pot of plenty of salted water to a boil. Once boiling, blanch the green peas for approximately 2-3’. Immediately transfer them to a bowl of ice water to preserve their bright green color, then place them in a colander and allow them to drain well.

2. Heat the olive oil in a large skillet or wide saucepan and sauté the chicken over medium-high heat for about 5’, until it is cooked on the outside without developing a deep color. Season lightly with salt and pepper, transfer to a plate, and set aside.

3. In the same pan, sauté the onion for 2-3’, until softened but without taking on color. Add the rice and stir for 1-2’, until the grains become glossy, then deglaze with the white wine.

4. Once the alcohol has evaporated, gradually add the hot stock, one ladle at a time, stirring continuously. Season with salt and pepper, and once most of the stock has been absorbed, add the next ladle. Continue the same process until all the stock has been used.

5. About 15’ after starting the risotto and once all the stock has been added, return the chicken to the pan, stir, and 2’ later add the green peas. Continue stirring for another 3’.

6. When the risotto reaches a creamy consistency, remove the pan from the heat. Add the butter and stir until melted and fully incorporated. Then add the grated Parmesan cheese and stir again until the risotto becomes smooth and velvety.

7. Serve immediately, garnished with Parmesan flakes and freshly ground black pepper.

8. The chicken should be lightly sautéed without developing a deep color, as it will finish cooking in the risotto and remain tender and juicy.

9. The stock should always be hot and added gradually, allowing the rice to release its starch properly and achieve the characteristic creamy texture.

10. If using frozen green peas, you can substitute them in the same quantity (250 g).

11. Risotto should be served immediately once cooked, as it continues to thicken while resting and loses its characteristic velvety texture.