Red Wine Risotto with Peas

Although my boyfriend prefers making risotto with chicken bullion cubes in the microwave, I get a kick out of making risotto the old fashioned way. I hear the ominous reports about risotto: "It is so expensive! It takes so much time! It is so temperamental!" I have no idea what they are talking about. All of the recipes on this website take no baking or cooking skill. You just have to follow the directions! We Columbia kids may not know how to cook, but at least we can read. I promise you that this will not take more than 45 minutes, and you cannot mess it up. This is one of the cheaper risotto recipes I have found, and also one of the best. Make this recipe if you already opened up a bottle of red wine and feel like something creamy and impressive without the cooking experience to back it up.
I have made many risotto duds in the past, but you will not find them here. I will not put anything that is not fantastic on this blog. This blog serves to share my best recipes with my friends who need to know that the food will turn out great. I hope I follow this mission statement and that you all enjoy it!
P.S. - My boyfriend tasted this and then asked for the recipe because it was so good. (Imagine a booming voice when reading the next sentence) "In the right corner, Rachel, THE WINNER!"



RED WINE RISOTTO WITH PEAS
by Giada de Laurentiis
Giada at Home

31/2 c canned low salt chicken broth
3T unsalted butter
1c finely chopped onion
2 garlic cloves, minced
1c arborio rice
1/2 c dry red wine
1/3 c frozen peas, defrosted
1/2 c grated Parmesan, plus additional for garnish
salt and pepper

Bring broth to a simmer over medium heat. Cover broth and keep it warm over very low heat. Melt butter in heavy large saucepan over medium heat. Add onion and saute until translucent (abt 8 min). Stir in garlic and saute for 30 seconds. Stir in rice and cook for 2 minutes until rice is good and toasted. Add the dine and stir until absorbed, about 1 min. Add 3/4 c (or a ladle) of hot broth; simmer over medium low heat until absorbed (about every 5 minutes), stirring often (every 2 minutes). Repeat until you use up the broth. Pour in the peas and half of the Parmesan, and stir. Season with s + p. Put the rest of the Parmesan on the table for people to put on their risotto right before eating.

Giada, that wonderful cute woman, puts Italian parsley in this dish. I do not have a fondness of parsley, but if you do, add away.

Enjoy!