Time: 50 min.
Complexity: easily
Servings: 4

Giada demonstrates how to make risotto, and achieving the creamy texture risotto lovers crave isn't all that difficult. Her recipe includes red wine, then adds peas, which will pop in the heat of the dish, adding an unexpected freshness.

Ingredients:

• 1 tbsp. arborio rice
• 1/3 cup frozen peas, thawed
• 1/2 cup grated Parmesan, plus extra for serving
• 1/2 cup dry red wine
• 3.5 cups lightly salted chicken broth
• 3 tbsp (45 g) unsalted butter
• 1 cup finely chopped onion
• 2 cloves of garlic
• 1/4 cup chopped parsley
• Salt and ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Arborio rice, peas, Parmesan cheese, red wine, garlic, parsley

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Preparation:

Step 1
• Bring the broth to a boil over medium heat. Cover and keep warm on the stovetop at the lowest setting.
Step 2
• In a large saucepan, melt the butter over medium heat. Sauté the onion until translucent, about 8 minutes. Add the garlic and sauté for 30 seconds.
  
  Add the rice and cook for about 2 minutes, until the rice grains absorb the oil. Pour in the wine and cook until it is absorbed by the rice, about 1 minute.
Step 3
• Add 3/4 cup warmed chicken broth; cook over medium heat, stirring frequently, until the liquid is completely absorbed, about 6 minutes. Add the broth in 2 more stages, stirring frequently, and steam the rice for 12 minutes.Now you can reserve the risotto and keep it in the refrigerator, the rice will still be firm.).
Step 4
• Pour in the remaining broth and bring to a boil, then cover and simmer at a very low temperature (Now take the risotto out of the refrigerator and pour it in 3/4 cup heated broth, steam under the lid until the liquid is absorbed, about 3 min.; add the rest and cook 5 min. until fully cooked).
Step 5
• Stir in the parsley and peas; they will soften in the heat of the risotto. Stir in 1/2 cup Parmesan; season with salt and pepper to taste.
  
  Divide the creamy risotto between 2 servings. Sprinkle with more cheese and serve for a romantic dinner.
  
  You can end your dinner on a sweet note with Italian Easter cake bread casserole.

Votes: 2