Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 5 tablespoons | Unsalted butter |
| 1 small | Onion; minced |
| 2 cups | Arborio |
| 1 cup | Dry white wine |
| 6 cups | Chicken broth |
| 1 cup | Peas |
| 1 tablespoon | Butter |
| 1 cup | Parmesan |
BIBA'S ITALIAN KITCHEN, TLC
Date: Fri, 03 May 1996 18:59:16 -0700 From: Dan Schamber <dansch@...> Total cooking time: 15-18 mins. Saute onion in butter until soft and translucent. Add arborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c broth, stirring constantly; lower heat. Add 1/2c broth at a time when arborio appears dry, while constantly stirring. Toward the end of cooking time, add peas, butter and Parmesan. The risotto should be moist and juicy but not soupy. Don't add too much broth.
Delicious. I cut butter to 3T. You can pretty much do whatever you want to with risotto. I didn't have white wine-- did a splash of red and it made the rice turn purple, so I didn't continue with it and we didn't miss the wine.
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