It’s only been recent, my love for risotto. Until a few months ago, I had never tried it before. Not for any particular reason. I’d heard stories of risotto, how difficult it was. It’s ALWAYS what gets someone kicked off Top Chef. So I expected it to be really challenging. That, however, is not the case at all! A little bit of patience and you’ve got one extra tasty and incredibly versatile meal.
- 3½ cups chicken broth
- 3 Tbsp. butter
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 cup arborio rice
- ½ cup Pinot Noir
- ½ cup frozen peas
- ½ cup grated Parmesan cheese
- In a saucepan over medium high, bring broth to a simmer. Melt the butter in a saucepan over medium heat.
- Add onion and saute until translucent, about 8 minutes. Add in garlic and cook for 30 seconds until fragrant. Add rice to the mixture and cook for two minutes until just toasted.
- Add in the wine and stir until absorbed, about 1 minute. Add ¾ cup of broth, simmer over medium-low until all the liquid is absorbed.
- Repeat this process until you have no more remaining broth. Cook for approximately 5 more minutes until the risotto is creamy.
- Add in peas and mix well. Top with Parmesan cheese.
That’s probably one of the best things about risotto. It can take on so many different flavors. In this version, I paired some red wine with my rice for a great flavor kick. Add in some peas and a pit of parmesan and you are golden!