Risi e Bisi

Total time: 25 minutes
    This classic Italian dish is normally served as a first course (as are all pasta and rice dishes in Italy).  We think it makes a great, creamy side dish.  The original is more like a thick soup, but I made this a bit thicker.  Still, like all risottos, it should be creamier than the American adaptations, not holding it's shape on a plate.

  Ingredients:

• 1 cup frozen peas  use fresh if available
• 1/3 cup (2oz, 60gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/3 cup (3oz, 90ml) dry, white wine
• 1 1/4 cups (10oz, 300ml) chicken stock
• 1/2 onion
• 1 tbs butter
• 1/3 cup (1.5oz, 45gr) Parmesan cheese - freshly grated

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion.
• In medium sauce pan heat butter; add onion and sauté until transparent.
• 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 (not the rice) now. 
• When the rice has almost absorbed the stock add another 1/4 cup stock and the peas if they are fresh. 
• Continue adding stock, 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.