Risi e Bisi Time - 35 minutes
1 cup fresh or frozen peas buy a 12 oz (350gr) package and save the rest for later in the week
1/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
1 - 1 1/4 cups chicken stock
1 shallot
1 tbs butter
1/4 cup Parmesan cheese - freshly grated if you have it.
Heat chicken stock and keep hot over low heat. Finely chop shallot. In medium sauce pan heat butter; add shallot and sauté until transparent, then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/4 cup of stock and stir. If the peas are frozen add to the stock now. When stock is almost absorbed add another 1/4 cup and the peas if they are fresh. Continue adding 1/4 cup at a time and stirring. Before the last 1/4 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You may not need the last 1/4 cup. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - it will not hold it's shape on a plate. If using frozen peas, strain them from any remaining stock and add now. Stir in the Parmesan. Pour into a bowl and serve immediately.
Cooking for Two? Or more?
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