Name: Cheesy Risi e Bisi
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings as a side dish
Cuisine: italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large clove garlic, finely chopped; 1 small onion, finely chopped; 1 cup arborio rice; Salt and pepper; 1/2 cup dry white wine; 3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market; 1/4 to 1/3 cup grated Parmigiano, a generous handful; 2 tablespoons chopped flat-leaf parsley; 1 cup tiny frozen peas

Directions

Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

On Tonight

Cheesy Risi e Bisi

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