Ingredients:
2 Tablespoons parsley, flat-leaf chopped
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Directions:
Place the stock in a small pot and warm it up over medium low heat.
Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more. Add wine and cook it all away, 1 minute.
Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving.
Season the risotto with salt to taste. Add in cheese, chopped mint and parsley just before serving. |