Title: % Risotto with Peas and Parmigiano, Northern
Categories: Rice, Italian, Chef, Favorites, Vegetarian
Yield: 4 -6 guess
----------------BIBA'S ITALIAN KITCHEN, TLC----------------
5 T Unsalted butter
1 sm Onion, minced
2 c Arborio
1 c Dry white wine
6 c Chicken broth
1 c Peas
1 T Butter
1 c Parmesan
Total cooking time: 15-18 mins.
Saute onion in butter until soft and translucent. Add
arborio; stir to coat. Add wine; reduce by turning
heat to high. Add 1c broth, stirring constantly; lower
heat. Add 1/2c broth at a time when arborio appears
dry, while constantly stirring. Toward the end of
cooking time, add peas, butter and Parmesan.
The risotto should be moist and juicy but not soupy.
Don't add too much broth.
Delicious. I cut butter to 3T. You can pretty much do
whatever you want to with risotto. I didn't have white
wine-- did a splash of red and it made the rice turn
purple, so I didn't continue with it and we didn't
miss the wine.
