Cheesy Risi e Bisi

Name: Cheesy Risi e Bisi
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large clove garlic, finely chopped; 1 small onion, finely chopped; 1 cup arborio rice; Salt and pepper; 1/2 cup dry white wine; 3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market; 1/4 to 1/3 cup grated Parmigiano, a generous handful; 2 tablespoons chopped flat-leaf parsley; 1 cup tiny frozen peas

10 ingredients

8 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 large clove garlic, finely chopped
1 small onion, finely chopped
1 cup arborio rice
Salt and pepper
1/2 cup dry white wine
3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market
1/4 to 1/3 cup grated Parmigiano, a generous handful
2 tablespoons chopped flat-leaf parsley
1 cup tiny frozen peas

Directions

1

Heat a medium skillet over medium high heat.
2

Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper.
3

Cook another minute or so then add wine and let it completely absorb, 30 seconds.
4

Add about 1 cup chicken stock and stir.
5

Reduce heat a bit to medium.
6

Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed.
7

Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
8

When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.