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Red Wine Risotto with Peas

Red Wine Risotto with Peas

5

Cups

Chicken Stock

4

Tbsp

Unsalted Butter

2

Large

Onions, chopped

4

Garlic Cloves, minced

1 1/2

Cups

Arborio Rice

1

Cup

Red Wine

1

Cup

Peas, fresh or frozen

1/4

Cup

Fresh Italian Parsley, chopped

1

Cups

Parmesan Cheese, grated

1/2

Cup

Heavy Cream

Salt, to taste

Black pepper, to taste

1/2

Cup

Parmesan Cheese, grated, for garnish

1

Bring the stock to a simmer, over medium hear. Cover and keep warm on low heat.

2

In a large Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté, until translucent, about 8 minutes. Stir in the rice and cook for 2 minutes. add the wine and stir until it is absorbed, about 2 minutes. Add 1 cup of stock, simmer over low heat, until the liquid is absorbed, stirring often, about 5 minutes. Repeat adding 1 cup of stock 2 more times, stirring often. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto and broth and keep them refrigerated until ready to proceed.

3

Bring the broth to a simmer again, Stir in 1 cup of hot stock into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 5 minutes. add the remaining stock and simmer until the rice is just tender and the mixture is creamy. add the cream, peas and parsley. add the parmesan cheese. Season with salt and pepper to taste. Serve the risotto in bowls. Sprinkle with the remaining parmesan cheese.

Servings: 6

 

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