Cheesy Risi E Bisi

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From rachael ray -- this is awesome. So easy and sooooo creamy! I don't use the wine or the peas, but i have used julienned carrots with great results. You do need to use short grain rice to get the creamy texture.

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Steps

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Heat a medium skillet over medium high heat.

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Add extra virgin olive oil , garlic and onion.

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Saute , stirring constantly for 2-3 minutes.

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Add rice and season with salt and pepper.

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Cook another minute or so then add wine and let it completely absorb.

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Add about 1 cup chicken stock and stir.

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Reduce heat a bit to medium.

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Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed.

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Cook 20-25 minutes , using as much stock as necessary to result in a creamy-consistency rice with a bite to it.

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When rice is cooked to desired consistency , remove from heat and stir in cheese , parsley and peas.

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Stir to combine and heat peas through.

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Ingredients

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extra virgin olive oil, garlic, onion, arborio rice, salt, pepper, chicken stock, fresh parmesan cheese, flat leaf parsley, frozen tiny peas