Easy Parmesan “Risotto”
This is one of the easiest methods for preparing a delicious Risotto. Trust the directions because this is a Ina Garten method, and she is the guru of perfect recipes!
Serves 4 to 6 depending on size of servings
Total time for preparation is 1 hour, including cooking time.
Ingredients
1 1/2 cups Arborio Rice
5 cups of simmering chicken stock, divided (watch the salt content of store bought stock)
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
Directions:
Preheat oven to 350 degrees F. Place the rice and 4 cups of chicken stock in a dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add remaining cup of stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 – 4 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
