Risotto With Peas

Risotto is easier to cook than a lot of people think.  It requires a bit of attention, but once you get the hang of it you will wonder why you weren't making it before.

2 Tbsp Olive Oil
2 Tbsp Butter
1/2 Medium Onion - Finely Diced
2 Cloves Garlic - Crushed
1 1/2 c Arborio Rice
1 c White Wine
4 - 6 c Chicken or Vegetable Stock
1 Tbsp Italian Seasoning or Summer Savory
3/4 c Frozen Peas
3/4 c Grated Parmesan Cheese
Kosher Salt
Fresh Ground Black Pepper

In a medium, deep skillet heat the olive oil and melt the butter.  Add the onion and garlic and stir to coat.  Season the onion and garlic with a pinch or so of salt and a few grinds of pepper.  Let the onion and garlic cook for 3 - 5 minutes or until the onion is translucent.  Add the Arborio rice and stir to combine.  Let the rice toast for 5 minutes.  Add the white wine and stir to incorporate.  Add another pinch or so of salt and some more pepper along with the italian seasoning or summer savory.  Let the mixture simmer until the liquid has almost reduced by half.

Add a cup or so of the stock to the rice and stir to combine.  Let the mixture simmer until the liquid has almost reduced.  Repeat adding the stock and letting it cook down making sure that the rice doesn't get too dry or start to stick to the bottom of the skillet.  

After the fourth cup of stock has been almost reduced from the rice, give the rice a taste.  The rice should be slightly firm, but cooked through.  If needed, add up to an additional 2 cups of stock to the rice. 

Once the rice is cooked and the liquid has been reduced add the peas and parmesan cheese.  Stir to combine.  Turn off the heat.  Give the rice the taste and add salt and pepper if needed.  Transfer to a bowl and serve.

Serves 4 -6 people

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