Cheesy Risi E Bisi

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: 35 mins
• 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.