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.
"We really enjoyed this risotto! The richness, the creaminess, the sweet, tender peas (we used fresh English peas)! It was worth every second of stirring. We used a wooden spoon for stirring to help create friction on the grains of toasted rice and release some of its starch (a smooth spoon simply glides through the grains). The stirring is the secret to producing a creamy risotto... The only change we made was to stir in a little additional butter at the end to add to the creaminess (a classic addition in Italy)."
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.
katherine_leigh 4m agoDelish! Left out wine and celery. Reccomend using chicken bridge (per recipe instructions) versus water. Make this often??
agrjeans 4m 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 4m 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 7m 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
ees55 1y agoI love risotto, and this recipe definitely did not disappoint! I used vegetable stock instead of chicken and added 3 chopped garlic cloves to the onion and celery right before adding the arborio rice. It was delicious. Creamy and comforting with a pop of freshness from the peas and parsley. A little ground black pepper was a nice touch too.