Cheesy Risi e Bisi (Rachael Ray) |
|
 |
Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons extra-virgin olive oil |
1 large clove garlic, finely chopped |
1 small onion, finely chopped |
1 cup arborio rice |
salt and pepper |
1/2 cup dry white wine |
3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market |
1/4 to 1/3 cup grated parmigiano, a generous handful |
2 tablespoons chopped flat-leaf parsley |
1 cup tiny frozen peas |
Directions:
1. Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
2. When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.
|
|