Pea and Parmesan Risotto

Risotto was once reserved only for special occasions at a favorite restaurant that has since closed. I figured I can't wait for dinning out to experience this truly amazing dish. The texture of risotto is a distinct as the cooking process and while it takes a bit effort the results and variations are indescribable and limitless.

1/2 8 oz. bag of frozen sweet peas
4 - 5 cups chicken broth
2 tablespoons butter
1-2 shallots finely chopped
1 cup Arborio rice
1/4 cup white wine at room temperature
1/4 cup grated Parmesan cheese
salt to taste


Pea and Parmesan Risotto
Adapted from Gourmet
Serves 4 as a side

Cook peas according to package directions. In a sauce pan heat chicken stock. Melt butter in large saute pan. Cook shallots for a few minutes over low to medium heat until translucent. Add rice and cook for 8 minutes ensuring rice does not brown or burn. Add room temperature or warm wine, cook for an additional minute until liquid is absorbed. Add 1/2 cup of the warm chicken broth and stir constantly until most of the broth is absorbed. Continue adding 1/2 cups or broth and stir constantly until the rice is tender and creamy about 20-25 minutes. Take the pan off the heat, stir in parmesan and peas add salt if needed. Serve pipping hot.