It’s been pretty warm during the day over the last few days. Still, I am holding vigilantly to my vow of no air conditioning this summer. And really, when it comes down to it and you just accept that this is what summer feels like, it’s not that bad. Really. I am used to it.
So, despite the heat I just couldn’t resist making one more risotto dish. The creaminess! The fresh herbs! The sweet, tender peas (because fresh English peas are the only peas to eat … seriously)! It was worth every second of slaving over a hot stove.
A girl’s gotta do what a girl’s gotta do …
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup white wine
- 4 cups chicken broth or stock
- salt and pepper, to taste
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh parsley
- ½ cup freshly grated Romano cheese
- 1 cup shelled and cooked fresh English peas
- In a large pot, heat the olive oil over medium heat. Add the garlic and cook for one minute, stirring frequently. Stir in the rice and let toast for one minute. Pour in the wine and stir. Allow the wine to fully absorb into the rice.
- Meanwhile, heat the chicken broth in a pan to warm over low heat. Once the wine is absorbed into the rice, begin adding it to the rice mixture one ladle at a time. Allow the broth to be fully absorbed into the rice after each edition (you’ll hear a sizzle when its all absorbed). Be patient. Part of making risotto is waiting for it … and it’s totally worth the wait. All in all, this will take about 25 minutes.
- Once all of the broth has been added and absorbed, stir in salt and pepper, the thyme, parsley, cheese and peas. Remove from heat and serve immediately.