|I adapted this recipe from Mario Batali's Risotto Milanese. C is a big risotto fan, but I think that is mainly because it tastes to him like Rice-a-roni (blech!) Like most risottos, this needs constant attention. I paired it with Garlic Mustard Pork Tenderloin, which needs hardly any attention at all. Miss F always needs attention and making this recipe caused me to discover that she loves to eat frozen peas. She snacked while I stirred and everyone was happy.|
1/8 cup extra-virgin Olive Oil
½ medium Onion, cut into ¼-inch dice
1 cups Arborio Rice
2 cups Chicken Stock, hot
1 cup peas
2 tablespoons (1/2 stick) unsalted Butter
¼ cup freshly grated Parmigiano-Reggiano cheese
In a 12 inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 6 to 8 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add a 4- to 6-ounce ladle of the stock and cook, stirring, until it is absorbed. Continue adding stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the peas and cook for 3 minutes. Stir in the butter and cheese until melted.
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