Perfect Risotto

Risotto is one of the most elegant of Italian dishes. The slow simmering of the rice in broth packs it with flavors and lets the rice grain slowly release its starches. In 30 minutes what looked like chicken soup with rice becomes a creamy, nurturing dish.

Risotto can adapt with the seasons. Simply add seasonal, local vegetables at the end of cooking time. Peas, asparagus, peppery arugula, cherry tomatoes, zucchini, celeriac, and kale are all possible additions. Keep it simple with herbs. Or leave it plain and savor the creaminess.

Turn it into into a main meal with small amounts of meats (prosciutto) or seafood. Once you master the art of making risotto, there are hundreds of ways to prepare it.

Risotto with Peas Ingredients - serves 6-8 as a side dish
2 tablespoons extra virgin olive oil
1 shallot - minced
2 cups arborio rice
5-6 cups best quality chicken broth (Swansons makes a good organic canned chicken broth if you don't make your own)
2 cups fresh or frozen peas
1 cup freshly-shredded Parmigiano-Reggiano cheese
*Optional: 1-2 tablespoons Parmigiano-Reggiano butter

Risotto with Peas Preparation
1. Briefly cook the peas in a small amount of water. You just want to soften them - you do not want them mushy.
2. Shred your Parmigiano-Reggiano cheese.
3. Bring your broth to a simmer.
4. Heat olive oil in medium-large stockpot and add minced shallot. Briefly saute for 10 seconds. Add your rice and saute - covering all kernels with the oil.
5. Ladle your soup in - about 3/4 cup at a time. Slowly stir till it disappears. (Lower heat if it boils away very quickly.) As the soup gets incorporated into the rice and "disappears," add another ladle filled with broth and stir. You can check e-mail, listen to the news, speak on the phone. You don't have to stir every second. Continue doing this until the rice kernels have puffed and given up their starch. The rice will start be creamy. Continue until the rice has completely changed it's consistency and resembles rice with cream. (Anywhere from 30-40 minutes).
6. Add vegetables and stir for one minute.
7. Add cheese and stir till it melts into the rice.
8. If desired, dollop with Parmigiano-Reggiano butter.