Basic Risotto

Creamy, warm, and delicious as either a side dish or as a main course. I prefer to add mushrooms and other delicious ingredients but tonight both kids are here and we are having a very flavorful protein so this more simple version is perfect. Quality ingredients are key to a good risotto so don't skimp on the cheese, stock or wine! I love to add left over shrimp or chicken to the remaining risotto, it carries to goodness through to another day.

4 cups chicken stock

2 T butter

1/2 large onion, chopped

1 garlic clove, chopped

1 1/2 cups arborio

1/2 cup dry white wine

3/4 cup freshly grated Parmesan

1/2 t salt

1/4 t pepper

1/2 cup frozen peas, thawed

2 T parsley, chopped

1. Warm stock in pot, cover and keep on low.
2. Melt 1.5 T butter and saute onion adding garlic after a few minutes. Cook until tender.
3. Add rice, stir to coat.
4. Add wine until evaporated.
5. Add 1/2 cup stock and stir until absorbed.
6. Continuously stirring add 1/2 cup broth at a time until absorbed then another 1/2 cup etc.. until all stock is used.
7. Remove from heat.
8. Stir in peas, parsley, remaining butter, salt, pepper and 1/2 cup cheese.
9. Serve immediately with a sprinkle of remaining cheese on top