Risotto with Peas
By: Ita-liana
Published: Sunday, December 11, 2011 - 9:39am

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

About

It only takes 18 minutes to make a delicious and creamy Italian Risotto we all know and love? And now only 2 min 44 sec to learn how! Master the art of Italian Cooking in a quick and fun way. Copy and paste this link to your browser to watch a 2min 44 sec video that is both informative and entertaining.