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Risotto with Peas
6 cups Vegetable or Chicken Stock (see page 223 or 225)
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, chopped
3 cups arborio rice
3 cups frozen peas
1 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 head iceberg lettuce, cut into very thin strips (chiffonade)
2 tablespoons whipping cream (optional)
1/2 cup freshly grated Parmigiano Reggiano cheese
3 tablespoons chopped fresh Italian parsley
Bring the vegetable or chicken stock to a boil in a large covered saucepan. Reduce the heat to low and simmer until needed.
In a 4 quarter saucepan set on medium heat, cook the butter and olive oil until sizzling, about 2 minutes. Add the onion and cook for 2 minutes. Reduce the heat to low, add the garlic and cook for 4 minutes. Stir in the rice and peas and mix well. Raise the heat to medium-high and add the wine, salt and pepper, cooking until the wine is completely absorbed, about 2 minutes.
Add 3 cups of the simmering stock, stir well and bring to a boil for 2 minutes. Reduce the heat to low, cover, and let the rick cook, undisturbed, for 15 minutes. Uncover the saucepan and stir. Don't worry if it's dry. Raise the heat to medium, add the lettuce and 1/2 cup of the simmering stock, stirring continuously until all the stock is absorbed. Continue adding the stock 1/2 cup at a time, stirring continuously, until the rice is cooked, about 5-8 minutes. Taste the rice with each addition of the stock. It's perfectly cooked when the rice is tender to the bite. Don't worry if there is additional stock left.
Remove the pan from the heat, add a final 1/2 cup of stock, the cream, if you wish, the cheese and parsley and mix well. Let the risottoa rest for 3 minutes. Serve while still pipping hot.
Wine Suggestion - Sauvignon Blanc
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