Risotto can definitely be a meal in itself! I decided to include green peas in this particular recipe -- a minor twist on the classic Risotto Milanese (adding mushrooms to this would be great as well). Preparing risotto is a labor of love and does require your full attention while in the process of making it.
Recipe --
Recipe --
1 tbl butter
1 tsp olive oil
1 sweet onion, diced
1 sweet onion, diced
1/2 cup arborio rice
3 1/2 - 4 cups stock (vegetable, chicken or beef)
4-5 saffron threads
1/4 cup parmesan cheese
1/4 cup parmesan cheese
1/2 cup frozen peas
salt and pepper, to taste
It's important to have all your ingredients preped and ready to go before starting to prepare the risotto -- this means having the onions diced, parmesan grated and peas pulled from the freezer and quickly rinsed under cool water, allowing them to thaw slightly.
Once you're ready to get started, place the stock in a small pot over medium heat (you'll want the stock to be hot before adding it to the rice). While the stock is coming up to temp, add the diced onions to a large saute pan with butter and oil. Cook them slowly over medium-low heat -- I like to allow the onion to darken in color and caramelize, building up a nice base of flavor for the dish. Once onions have cooked adequately, add the rice to the pan and cook for a few more minutes, stirring occasionally.
At this point you're ready to begin "making" the risotto. Arborio rice has a high starch content -- and it's actually the starch from the rice that creates it's creamy consistency. Begin by adding a ladle or two of stock to the rice and onion mixture -- stirring slowly in a circular motion. You want to stir almost constantly throughout the process. Another note: keep the heat low enough that you don't really see it simmer while you're stirring (although steam should be rising off the pan), but if you stop stirring, small bubbles being to rise. As you're stirring, you'll see that the stock becomes absorbed by the rice and the mixture seems to reduce (not to be point of being dry, however). Now you're ready to add more stock. Continue this process (adding several ladles of stock at a time) until the rice is cooked through and most of the liquid is absorbed. At this point, stir in the parmesan -- this should tighten up the mixture slightly. Finally, add the thawed peas and cook just until warmed through.
The final product should still have a loose consistency -- not thick and clumpy. Risotto can be a bit tricky, so don't be disappointed if it takes a couple of tries to get it just right!
It's important to have all your ingredients preped and ready to go before starting to prepare the risotto -- this means having the onions diced, parmesan grated and peas pulled from the freezer and quickly rinsed under cool water, allowing them to thaw slightly.
Once you're ready to get started, place the stock in a small pot over medium heat (you'll want the stock to be hot before adding it to the rice). While the stock is coming up to temp, add the diced onions to a large saute pan with butter and oil. Cook them slowly over medium-low heat -- I like to allow the onion to darken in color and caramelize, building up a nice base of flavor for the dish. Once onions have cooked adequately, add the rice to the pan and cook for a few more minutes, stirring occasionally.
At this point you're ready to begin "making" the risotto. Arborio rice has a high starch content -- and it's actually the starch from the rice that creates it's creamy consistency. Begin by adding a ladle or two of stock to the rice and onion mixture -- stirring slowly in a circular motion. You want to stir almost constantly throughout the process. Another note: keep the heat low enough that you don't really see it simmer while you're stirring (although steam should be rising off the pan), but if you stop stirring, small bubbles being to rise. As you're stirring, you'll see that the stock becomes absorbed by the rice and the mixture seems to reduce (not to be point of being dry, however). Now you're ready to add more stock. Continue this process (adding several ladles of stock at a time) until the rice is cooked through and most of the liquid is absorbed. At this point, stir in the parmesan -- this should tighten up the mixture slightly. Finally, add the thawed peas and cook just until warmed through.
The final product should still have a loose consistency -- not thick and clumpy. Risotto can be a bit tricky, so don't be disappointed if it takes a couple of tries to get it just right!
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