Risi E Bisi

This is a great rice recipe that I clipped from First magazine. It is a perfect side dish to any meat and uses ingredients that you usually have on hand.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  tablespoon butter
• 1⁄2 cup  diced onion
• 4  cups  chicken stock or 4  cups canned chicken broth
• 1  cup long-grain rice
• 1⁄4 cup white wine
• 1  cup  frozen peas, thawed
• 1⁄4 cup milk
• 1⁄4 cup  grated parmesan cheese

Directions

1. In medium saucepan over medium heat, melt butter.
2. Add onion and cook until softened, about 5 minutes.
3. Meanwhile, in another saucepan, bring chicken stock to boil.
4. Lower heat and keep stock at a simmer.
5. Add rice to pan with onions and cook, stirring until all grains are coated, about 1 minute.
6. Add wine and cook, stirring until wine is absorbed, about 1 minute more.
7. Add 1/2 cup stock and simmer, stirring frequently, until almost absorbed.
8. Continue cooking in this manner, adding stock 1/2 cup at a time, until all liquid is absorbed and rice is tender, about 35 to 40 minutes.
9. Stir in peas, milk and cheese.
10. Cook until heated through, about 3 minutes.
11. Serve immediately.