 | | Directions | | Over medium low heat, cook oil, butter, shallots and onions for approximately 4 minutes. Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately 15 minutes). Stir in rice. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine and continue to cook until wine has evaporated.
Still over low heat, pour in 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, pour in an additional 2/3 cup of hot broth. Stir constantly. When that moisture has been absorbed, add additional 2/3 cup of hot broth. Stir constantly. Repeat until broth is gone.
While rice is cooking, bring 3 cups of water to a boil. Add frozen peas to water. Blanche peas for 1-2 minutes. Remove from water and drain.
Stir peas into risotto. Season to taste. Garnish, if desired, and serve immediately. |
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: a heavy, deep skillet
Servings: 4
|  | | Ingredients | | - | | 1/3 cup olive oil, extra virgin |
| - | | 1 tablespoon butter, unsalted |
| - | | 1 medium onion (white or yellow), diced fine |
| - | | 2 shallots, diced fine |
| - | | 2 cups rice |
| - | | 1 cup Pinot Grigio wine (dry white wine) |
| - | | 5 1/2 cups hot beef broth |
| - | | 1 cup frozen peas |
| - | | Salt and pepper |
| - | | Garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese |
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