Recipe - Risotto With Peas And Parmigiano

BIBA'S ITALIAN KITCHEN, TLC
5 tablespoon Unsalted butter
1 small Onion; minced
2 cup Arborio
1 cup Dry white wine
6 cup Chicken broth
1 cup Peas
1 tablespoon Butter
1 cup Parmesan

Date: Fri, 03 May 1996 18:59:16 0700

From: Dan Schamber dansch@haven.ios.com
Total cooking time: 1518 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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