- 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.
|Prep Time: 15 minutes|
Cook Time: 45 minutes
Container: a heavy, deep skillet
|-||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|