Red Wine Risotto With Peas Food

RISOTTO WITH PEAS

Steps:

• Heat oil in a 3-1/2 quart sauté pan over medium heat.
• Add onion and garlic.
• Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
• Add rice.
• Cook, stirring, until grains look opaque, about 2- 3 minutes.
• Add broth, wine and frozen peas.
• Stir to combine.
• Increase heat to medium-high, cover and bring to a boil, stirring often.
• Reduce heat to low and simmer, uncovered.
• Stir occasionally.
• Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
• Rice should be tender but not mushy.
• Remove from heat.
• Add cheese and stir to combine.
• Season with salt and pepper if desired.
• Serve warm, with additional grated cheese to top if desired.

RED WINE RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer over medium-high heat.
• Cover the broth and keep it warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat.
• Add the onion and saute until translucent, about 8 minutes.
• Stir in the garlic and saute for 30 seconds.
• Stir in the rice and cook for about 2 minutes until the rice is toasted.
• Add the wine and stir until it is absorbed, about 1 minute.
• Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes.
• Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer.
• At this point, the risotto can be made 4 hours ahead.
• Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
• Bring the remaining broth to a simmer, then cover and keep it warm over very low heat.
• Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes.
• Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.
• Stir in the peas and parsley.
• Add the 1/2 cup of Parmesan.
• Season, to taste, with salt and pepper. Spoon the risotto into bowls.
• Sprinkle additional cheese over and serve.

RED WINE RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
• Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.