Pea Risotto
Making proper risotto requires your attention. The constant stirring isn't just to prevent sticking; it agitates the grains of rice, causing them to release their starch, which is what creates that signature creamy texture without a drop of cream. Two rules are non-negotiable: the broth must be kept warm, and the risotto must be served immediately.
Ingredients
- 5 to 6 cups chicken broth
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1/2 small yellow onion finely chopped
- 2 cloves garlic minced
- 1.5 cups Arborio rice
- 1/2 cup dry white wine like Pinot Grigio
- 1/4 teaspoon dried thyme
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup frozen peas
- 2/3 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the chicken broth in a saucepan over low heat until steaming but not boiling.
- In a large Dutch oven, melt 1 tablespoon of the butter with the olive oil over medium heat.
- Add the onion and cook for 4-5 minutes until translucent.
- Add the garlic and cook for 1 minute until fragrant.
- Add the Arborio rice and thyme, stirring constantly for 2 minutes until rice edges become translucent.
- Pour in the white wine and stir continuously until almost completely absorbed.
- Add 1 cup of the warm broth to cover the rice, stirring frequently until mostly absorbed.
- Continue adding the broth 1/2 cup at a time, stirring often and waiting for absorption between additions, about 20 minutes total.
- When rice is almost al dente, stir in the frozen peas and cook for 2 minutes.
- Remove from heat and add the remaining butter and Parmesan cheese, stirring vigorously for 1 minute.
- Stir in the parsley, salt, and pepper.
- Serve immediately while creamy.
Notes
The risotto will become stiff as it cools, so timing of service is important.