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In a saucepan over high heat, bring the stock to a boil. Reduce the heat to very low to keep the stock hot.
In a Dutch oven or large, heavy saucepan over medium heat, melt the butter. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the rice and cook, stirring often, until the rice turns opaque, 2-3 minutes. Do not allow the rice to brown.
Add the wine and cook, stirring constantly, until it is almost completely absorbed. Stir in enough hot stock ( about a ladleful to cover the rice barely. Continue to cook, stirring almost constantly, until nearly all the liquid is absorbed. Repeat, each time adding more stock to cover the rice barely and stirring until almost absorbed, until the rice grains are tender but still slightly firm at the center, 20-25 minutes. ( If all of the stock is used before the rice is tender, add hot water.) During the last 3 minutes, stir in the chicken and peas to heat through. When the rice is just cooked, make a final addition of about 2/3 cup ( 5 fl. oz.) stock or hot water, to give the risotto a creamy consistency.
Remove from the heat and stir in the cheese. Season to taste with salt and pepper. Spoon into shallow soup bowls, sprinkle with cheese and parsley, and serve immediately.
Serves 4 as a main course or 5 as a first course