8 cups chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups onions, finely chopped
8 ounces white mushrooms, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
2/3 cup white wine
3/4 cup frozen peas, thawed
2/3 cup Parmesan cheese, grated or shredded
Salt and pepper, to taste
1. Bring the broth to a simmer in a heavy medium saucepan. Keep broth warm over low heat. (Or you can cheat, like I do, and just nuke it for a while in the microwave.)
2. Melt the butter in a large saucepan over medium heat. Add olive oil. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms and garlic. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes.
3. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cupful and stirring often, about 28-30 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste, and serve.
This is a risotto recipe from Giada De Laurentiis. As I’ve mentioned before, we’re all fans of risotto so I’m always on the lookout for new and hopefully tasty recipes. This one is fairly basic and makes enough to generate leftovers for the upcoming Arancini di Riso!
Shown here with Lemon Chicken with Ginger and Pine Nuts.