Adapted from a recipe, 1997. Lots of patient stirring required to make it turn out right, but worth the trouble. This is excellent with Tomato Salad, bread, and sauvignon blanc.
Bring stock to simmer, and keep it there. Heat butter in lg saucepan over medium heat. Saute onion and celery 2-3 mins.
Add rice, stir one minute until it is translucent and coated. Add wine, stirring constantly until it is absorbed. Add stock 1/2 cup at a time, stirring constantly until each 1/2 cup is absorbed. (Save out about 1/2 c stock till later.) This should take about 20 minutes. Rice should be tender but still a bit al dente. Remove from heat. Quickly add the last 1/2 c stock, the cheese, the peas, and the parsley.
beeblebrox42 5d 3h agoI 2fe
katherine_leigh 7m agoDelish! Left out wine and celery. Reccomend using chicken bridge (per recipe instructions) versus water. Make this often??
agrjeans 8m agoMy first time making risotto. Very easy to follow recipe. I substituted carrots and kohlrabi for the peas and celery and it turned out great! Will definitely make this again.
vc771 8m agoReplaced white white with just a tiny bit of red wine, basmanti rice and no parsley added 1 small and blended avocado and forgot about the cheese. Amazing!
CheedyAwesomePants 10m agoIt was pretty good! I overlooked the rice a bit so if I hadn't it would've been even more good!
gordonsara 1y agoDelicious! I omitted the peas and celery. I agree that using a wooden spoon to stir is highly advisable for the necessary friction. Do not stop stirring during the entire cooking process. Stop cooking (as the recipe advises) when the rice is "al dente", not mushy.
ajaikumar 1y ago
lucyu 1y agoThis risotto was a bit too heavy on the cheese. I think I will omit it next time.
blancorenzton 1y agoVery good app
wardat 1y ago