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Parmesan Risotto
servings
Ingredients
  1. 2 tbsp Butter, Unsalted
  2. 2 tbsp Olive Oil
  3. 3 cloves Garlic minced
  4. 2 cups Arborio Rice
  5. 3/4 cups White Wine, dry
  6. 8 cups Chicken Stock simmering
  7. 2 cups Peas, Frozen thawed; or fresh
  8. 3/4 cups Parmesan Cheese grated
Steps
  1. 1 In a medium sauce pan, simmer chicken stock on low.
  2. 2 In a large sauté pan, melt butter and olive oil over medium heat on stovetop. Add garlic and sauté for about 11/2 minutes.
  3. 3 Pour rice into pan and stirring constantly, cook for 3 to 5 minutes, or until lightly browned. Add wine and continue stirring until it is completely absorbed into the rice.
  4. 4 Stirring constantly, ladle in simmering chicken stock, 1 cup at a time, until liquid is absorbed. Total cooking time should take about 30 minutes.
  5. 5 Gently stir in peas until vegetables are warmed. Remove from heat and sprinkle Parmesan cheese, salt and pepper over all.
  6. 6 Read more here: http://www.kansascity.com/living/food-drink/come-into-my-kitchen/article3686419.html#storylink=cpy