Ingredients :
- 1 tsp Butter
- 1 tsp Olive oil
- 1/2 cup Onion, finely chopped
- 1 cup Arborio rice (or other short grain rice)
- 1/4 cup White wine (I like Chardonnay)
- 1 can Chicken broth, 14 ounces
- 1/2 cup Green peas (I like the "petite" ones)
- 1/2 cup Parmesan, grated
Method :
- Melt the butter with the olive oil on medium heat.
- Add the onion and sauté till lightly golden.
- Stir in the rice and sauté the onion and rice together for about five minutes or right before the onion starts to burn.
- Stir in the wine and allow to cook for a few minutes before adding the broth.
- Then stir in the broth and bring to a slow simmer. Be sure to stir the rice frequently. This is important for the process releases the starch from the rice giving it a creamy, silky texture.
- After frequent stirring your rice should start looking creamy.
- After most of the broth has been absorbed, remove from heat completely, cover and let sit to finish absorbing the liquid.
- After about 5 minutes the liquid should be absorbed yet still have a creamy look to it.
- This is when you want to add the peas.
- And then the Parmesan.
- Stir it all together and cover till you are ready to serve. Serve hot.
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