Risotto With Fresh Peas


8 cups chicken stock
1/4 cup butter
2 tablespoons extra virgin olive oil
2 cups finely chopped onions
2 garlic cloves, minced
1 1/2 cups Arborio Rice
2/3 cup dry white wine
3/4 cup peas
2/3 cup grated Parmesan
1 bay leaf
Salt and pepper


Melt butter in heavy large saucepan over medium heat, add evo, bay leaf and onions. Season with salt and pepper. Cook until onions are translucent. Add minced garlic. Saute until tender, roughly 8 minutes.
Stir in the rice and toast it for a few minutes. Add wine, cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of HOT chicken broth at a time, making sure the liquid is absorbed, stirring often. This process should be done over medium low heat and will take about 28 minutes. Add 1 cup of chicken broth roughly every 3 minutes. Cook the rice until tender and mixture is creamy.
Continue to stir in the peas, Parmesan, salt and pepper to taste. Cook until the mixture has absorbed all the liquid. It will double in size. Let cool and don't eat it all. For some reason, the mixture doesn't last long around my house.


You may also add mushrooms or any other seasonal ingredient.




Saturday, April 2, 2011 - 5:49pm


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