Risotto con i piselli / Rice with Peas

 shelled peas

Risotto con i piselli / Rice with Peas

4 cups of chicken broth

5 tablespoons butter

4 or 5 green spring onions, chopped

½ cup chopped ham

2 tablespoons chopped parsley

3 cups Arborio rice

1 cup of white wine

1 cup fresh green peas

¼ cup milk

½ cup freshly grated Parmesan cheese

Salt to taste

Prepare the chicken broth. Heat broth in a medium saucepan. Melt butter in a large saucepan. When the butter foams, add onions and ham. Saute over medium heat until onions are pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook stirring constantly, until wine has evaporated. Stir in 1 or 2 ladles of broth, enough to cover the rice. Continue stiring over medium heat until the both is absorbed. Add more broth, contiunue cooking and stiring for about 10 minutes. Add peas and cook for another 10 minutes adding more broth if necessary. Remove the pan from heat. Add parsley, ¼ cup milk, 1/3 cup Parmesan cheese and mix well. Season with salt. Place in a warm dish. Serve immediately with remaining Parmisan cheese sprinkled on top. Makes 6 servings.

The rice should be very moist and creamy, cooked al dente.

risotto con i piselli

risotto con i piselli

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