Red Wine Risotto With Peas
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
40
Sweetness
42
Sourness
47
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Bring the broth to a simmer over medium-high heat
3
Cover the broth and keep it warm over very low heat
4
Melt the butter in a heavy large saucepan over medium heat
5
Add the onion and saute until translucent, about 8 minutes
6
Stir in the garlic and saute for 30 seconds
7
Stir in the rice and cook for about 2 minutes until the rice is toasted
8
Add the wine and stir until it is absorbed, about 1 minute
9
Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes
10
Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer
11
At this point, the risotto can be made 4 hours ahead
12
Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed
13
Bring the remaining broth to a simmer, then cover and keep it warm over very low heat
14
Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes
15
Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer
16
Stir in the peas and parsley
17
Add the 1/2 cup of Parmesan
18
Season, to taste, with salt and pepper
19
Spoon the risotto into bowls
20
Sprinkle additional cheese over and serve