Risotto Primavera, Ricey goodness!

This recipe I learned in one of my high school food classes. After we made it everyone was excited to make it again. We found it to be that good, well at least my group did, haha. This is an awesome Italian dish, and my teacher in that class would always say, “this is something that you would make for your partner or somebody that you loved,” and then she would say, “they will love you even more after trying it!”
Ok so for the ingredients you are going to need:

• 1 Litre of Stock (beef, chicken, vegetable)
• 300 mL Arborio Rice
• 25 mL butter
• 15 mL olive oil
• 125 mL of dry white wine
• 1 small onion, chopped finely
• 2 cloves of garlic, minced
• 7-10 mushrooms, quartered
• 125 mL Parmesan Cheese
• 5 mL salt
• 125 mL frozen peas
• 25 mL chopped, fresh parsley
• Salt and Pepper to taste

This dish so amazing, you’ll fall in love with it again and again. I have made it for my family and they could never say anything bad about it. Well except for my sister but she’s really picky when it comes to food and doesn’t like to try new things. So in my books she doesn’t count when I make new things to try. I find its always good to make new things and to try new things and see where it goes from there. You can always make new dishes from some of you’re older ones by simply trying new things!
Now for the instructions:

1. In a medium pot heat the stock and bring it to a boil. Reduce the heat and let it simmer gently.
2. Melt the butter in another large heavy bottomed pan. Add oil, onion, garlic, and mushrooms and cook over medium heat, stirring occasionally, until softened.
3. Add the rice and cook, stirring constantly for 2-3 minutes, until all the grains are thoroughly coated and glistening.
4. Add the wine and cook stirring until all liquid had almost completely evaporated.
5. Add a ladleful of the hot hot stock and cook, stirring constantly, until all the stock has been absorbed. Continue cooking, stirring and adding the stock, a ladleful at a time, for about 20 minutes or until the rice is tender and all the stock has been absorbed.
6. Meanwhile, place the frozen peas in a microwavable glass measure and cover with water and plastic wrap. Microwave for 1.5 minutes or until water is boiling. Drain water out.
7. Remove pan from heat and stir in peas, salt parmesan cheese, chopped parsley and pepper
8. Transfer risotto to serving dishes, season with salt and pepper and sprinkle with some more parmesan cheese. Garnish with parsley.
9. Serve Immediately.

So that’s how this dish is made. I hope you love it and it makes you want to come back for seconds. Now if you want to make more then what recipes says to make. Just double or triple the recipe. It great to heat up and have later.
Now if you don’t have stock, broth will work just the same. Stock is harder to get so if you don’t have any handy use broth and that will work perfectly.
Also don’t worry about it being a heavy bottom pan. Any large pan will work perfectly. I just prefer heavy bottoms, harder to knock over, and that’s a good thing since I have been known as a klutz.
Well like I already said I hope you love it. Happy Cooking!