This recipe comes from Giada’s Family Dinners cookbook. Now…I have to admit, the finished product looks a bit drab, but it is quite the opposite. Outside of it’s looks, this dish has a deep, rich flavor. Very satisfying. Pour yourself a glass of wine and get to work!
3 1/2 cups reduced-sodium chicken broth (I used about 4 cups)
3 Tbsp. unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted (I used non-frozen LeSuer young sweet peas)
1/4 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper
Bring broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a large, heavy saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Stir in the garlic and sauté for 30 seconds, until fragrant. Stir in the rice. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of the hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 6 minutes. Repeat adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer.
Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Mix in 1/2 cup Parmesan cheese. Season to taste with salt and pepper. Spoon the risotto into bowls. Sprinkle with additional cheese and serve.