Italian Risotto

Name: Italian Risotto
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup butter; 1 medium onion, chopped; 1 stalk celery, very finely chopped; 2 cloves garlic, minced or mashed; 1 cup Arborio rice (or uncooked white rice); 1 tbs olive oil; 1/2 cup dry white wine; 3 cups vegetable broth (hot); 1/4 tsp salt; 1/4 tsp pepper; 1/2 tsp dried thyme; 3/4 cup frozen peas, (completely thawed); 1/2 cup grated parmesan cheese

Rick M @RickM_PTC

PTC, GA.

In northern Italy, risotto has a creamy consistency, enjoyed with a spoon or fork. I use this dish as an accompaniment to Italian cooked meats and chicken. Prepare this while the main course is slowly cooking, since it deserves your full attention.

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Ingredients

45 mins

4 servings

1/4 cupbutter
1medium onion, chopped
1 stalkcelery, very finely chopped
2 clovesgarlic, minced or mashed
1 cupArborio rice (or uncooked white rice)
1 tbsolive oil
1/2 cupdry white wine
3 cupsvegetable broth (hot)
1/4 tspsalt
1/4 tsppepper
1/2 tspdried thyme
3/4 cupfrozen peas, (completely thawed)
1/2 cupgrated parmesan cheese

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Steps

45 mins

1

Have all ingredients prepared, measured, and ready to use. Like they say, risotto waits for no one.
2

Heat butter in a medium sauce pan on medium heat. When foam subsides, add celery. A bit later the onion. Sauté until soft, about 4 minutes. Add garlic in the final 1 minute.
3

Stir in rice; add a bit of olive oil, sauté for about 3 minutes. Keep stirring until slightly toasted.
4

Add the wine and stir a few times. Heat until the liquid is almost evaporated. [Add finely chopped celery leaves in this step]
5

Add 1 cup of the hot vegetable broth (microwave) into the rice mixture and stir. Add salt & pepper and thyme. Stir often until liquid is absorbed.
6

Add more broth (1 cup) each time in stages until liquid is absorbed. Stir routinely. Use 3 cups in total. Cooking time varies, ~ 30-40 minutes.
7

With rice now just tender, add the peas, and mix. Remove from heat and add the parmesan cheese and mix thoroughly.
8

Transfer the creamy rice to a bowl or plates, and enjoy.
9

[Use a 1/2 cup broth for next day leftover reheating]