This is my favorite risotto and should only take about 30 minutes to make from
start to finish. My risotto is such a great dish for either a side dish or the main course.
- 1/4 Cup Cooked Peas
- 1/4 Cup Diced Green Bell Pepper
- 3 Tablespoons Olive Oil
- 1 Minced Garlic Clove
- 2 Minced Shallots
- 2½ Cups Beef Broth or Vegetable Broth
- ½ Cup Red Wine
- 1 Cup Arborio Rice
- 1 Teaspoon Kosher Salt
- 2 Tablespoon Butter
- ¼ Cup Grated Parmesan Cheese
In a heavy saucepan, over a medium heat, heat the olive oil and sauté the garlic
and shallots until they are soft. Add the kosher salt.
In a separate saucepan bring the beef or vegetable broth and red wine to a fast simmer over a medium low heat. Add the rice to the olive oil pan. Stir well until all of the grains are coated and the rice becomes translucent. Add ¼ cup of the broth mixture to the rice.
Stir the rice well until the liquid is absorbed. The rice should still look moist and creamy. Add another ¼ cup of the broth mixture to the rice and stir until the liquid is absorbed. Then pour in about a third of the remaining broth and stir well.
Simmer for 10 minutes over a low heat. Stir occasionally. Add the rest of the broth and cook for another 10 minutes. The risotto will absorb the last of the liquid quickly.
The risotto will be done when the kernels are soft, but with just a little bite at the center. There should be no liquid in the bottom of the pan and the risotto will be creamy and moist.
If you need a bit more liquid then add a tablespoon or two of water. Stir in the cooked peas. At the very end add the butter and stir the risotto rapidly to incorporate.
Transfer to a serving bowl. Top with diced green bell peppers and serve warm. Do not stir in the grated Parmesan cheese as it will make the risotto sticky and dry. Instead let each person top their own serving with Parmesan cheese if they wish. Serves 4 people.