Wednesday, February 24, 2010

Classic Risotto

This is my take on a creamy rice side dish.  This really is pretty easy to make.  The peas can easily be swapped for whatever vegetable you have on hand.

Classic Risotto

4 c. chicken broth
2 Tbsp. butter, divided
1 shallot, finely chopped
¾ c. Arborio rice
1 c. frozen peas
¼ c. grated parmesan
¼ tsp. salt
½ tsp. pepper

In saucepan, bring chicken stock to a boil. Reduce heat to simmer.

In another saucepan, melt 1 Tbsp. butter.
Add shallot and cook until tender, about 3 minutes.
Add rice and stir to coat in butter, toasting for about 3 minutes.

Add 3/4 c. broth and simmer until liquid has almost evaporated.
Add ½ c. simmering broth and stir until almost absorbed.
Continue cooking rice, adding broth ½ c. at a time, allowing to absorb before adding more.
Continue until rice is tender but still firm to the bite and mixture is creamy.
Remove from heat.

Gently stir in peas, remaining butter, parmesan, salt and pepper. Spoon into serving dishes and serve immediately.

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