Risi e Bisi (Risotto with Peas)
This is a very basic and popular risotto dish - you may easily vary the ingredients. With a tossed salad, a loaf of crusty bread and a nice bottle of Italian wine... you'd swear you were in Italy!
1½ cups Arborio Rice
4 Tablespoons olive oil
1 onion, chopped fine
3-4 cloves garlic, minced
6-8 cups vegetable or chicken stock, heated
1 cup frozen peas
2 Tablespoons butter
Salt & Pepper to taste
Freshly grated Parmesan Cheese, to pass
Sauté onion and garlic in the olive oil, in a heavy Dutch oven over medium heat, for about 5 minutes, or until onion is translucent. Add the rice and stir over a medium heat for about one minute, to coat the rice in the oil. Stir. Have a pot of hot (not boiling) stock ready nearby. Add hot stock to the rice, about ½ cup at a time, stirring constantly over a medium to low heat. Continue stirring and ladling-in more stock as the rice absorbs the liquid and the rice is cooked throughout but is not soft. This will take about 25 minutes. When finished cooking, a small amount of liquid should be present, so the consistency is "creamy", but not "soupy". Add the peas; stir to cook for one minute. Finish dish by stirring in the butter. Add salt and pepper, to taste. Serve on plates or pasta dishes, garnish with the Parmesan Cheese.