Risotto with Peas
Ingredients
1 medium sized onion chopped
1⁄4 cup of dry white wine or cognac
6 cups of water
2 tablespoons of butter
3 tablespoons of parmesan cheese grated
4 tablespoons of Extra Virgin Olive Oil 750ml
1 1⁄2 cups of Arborio Rice 750gr
1 cube of Vegetable Bouillon Cube 66gr
oinch of Saffron
Preparation
1
In a large pot sauté finely chopped onion in olive oil until translucent. Meanwhile add bouillon cube and let dissolve.
2
Add rice and stir over brisk heat for 2 minutes.
3
Add dry white wine or cognac and let alcohol evaporate while stirring constantly.
4
Add boiling water 1 cup at a time and stir.
5
Continue adding water as it gets absorbed by the rice (every few minutes).
6
At 9 minutes add fresh green peas.
7
Add saffron at any time (optional).
8
At 18 minutes turn off heat add butter and parmesan cheese.
9
Serve immediately
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About
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Yield:
2-4 servings
Added:
Sunday, December 11, 2011 - 9:39am
