Recipe by Nana Lee
The title of the recipe says it all. This sounds so good, I'll be making it for dinner tonight. Recipe courtesy Giada De Laurentiis Episode#: EI1F06
Top Review by Dans La Lune
Risotto is the best dinner for those days when you didn't get to the grocery store, as generally you have all the ingredients in your pantry and you are still able to produce an exceptional dinner. I was looking for a risotto to use beef broth as opposed to chicken broth (thought I was out of chicken broth, but after dinner noticed one in the pantry! oops!), but even though this one calls for chicken broth, it seemed that the beef broth would fit nicely with the red wine. It worked well, although I think the red wine flavor was lost due to the rich beef broth, but still was delicious! I loved the creamy, rich, taste and texture of the risotto contrasted with the bright, sweet, pop of the peas. I LOVE PEAS! Even though I didn't have any fresh parsley, a good amount of salt and pepper and parmesan cheese finished the dish perfectly. I did notice in the reviews on another website that most people used this as a side dish along with a protein, but I found it lovely as a simple but special weeknight dinner. Thanks for a keeper, and a great change from my usual Mushroom Risotto!
- 3 1⁄2 cups canned low sodium chicken broth
- 3 tablespoons unsalted butter
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 cup arborio rice or 1 cup medium-grain white rice
- 1⁄2 cup dry red wine
- 1⁄3 cup frozen peas, defrosted (optional)
- 1⁄4 cup chopped fresh Italian parsley
- 1⁄2 cup grated parmesan cheese, plus additional for garnish
- salt & freshly ground black pepper
Directions See How It's Made
- Bring the broth to a simmer over medium-high heat.
- Cover the broth and keep it warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat.
- Add the onion and saute until translucent, about 8 minutes.
- Stir in the garlic and saute for 30 seconds.
- Stir in the rice and cook for about 2 minutes until the rice is toasted.
- Add the wine and stir until it is absorbed, about 1 minute.
- Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes.
- Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer.
- At this point, the risotto can be made 4 hours ahead.
- Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
- Bring the remaining broth to a simmer, then cover and keep it warm over very low heat.
- Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes.
- Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.
- Stir in the peas and parsley.
- Add the 1/2 cup of Parmesan.
- Season, to taste, with salt and pepper. Spoon the risotto into bowls.
- Sprinkle additional cheese over and serve.