Cheesy Risi E Bisi

Submitted by pines506

"From Rachael Ray -- this is awesome. So easy and sooooo creamy! I don't use the wine or the peas, but I have used julienned carrots with great results. You do need to use short grain rice to get the creamy texture."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, finely chopped
• 1 small onion, finally chopped
• 1 cup arborio rice (short grained rice)
• salt, to taste
• pepper, to taste
• 3 -4 cups chicken stock
• 1⁄4 - 1⁄3 cup grated fresh parmesan cheese
• 2 tablespoons chopped flat leaf parsley
• 1 cup frozen tiny peas

directions

1. Heat a medium skillet over medium high heat.
2. Add extra virgin olive oil, garlic and onion. Saute, stirring constantly for 2-3 minutes.
3. Add rice and season with salt and pepper.
4. Cook another minute or so then add wine and let it completely absorb (about 30 seconds).
5. Add about 1 cup chicken stock and stir.
6. Reduce heat a bit to medium.
7. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed.
8. Cook 20-25 minutes, using as much stock as necessary to result in a creamy-consistency rice with a bite to it.
9. When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas. Stir to combine and heat peas through.

Reviews

[MarieRynr]

This was great. I made this for my boss for their supper last night and they really enjoyed it. (I also tasted it and it was lovely) I followed the recipe exactly as written and served it with crusty French Rolls for a delicious supper! Thanks!