Risotto

We had some friends over this weekend and needed to throw some dinner together. My sushi husband always has loads of rice around, so we threw this wonderful risotto together. Ryan is the risotto man around here, and I like it that way because I get bored. Bored of standing over the steamy stove stirring.


So if you like to stir. Risotto is for you. It is so creamy and worth it every time though.

Risotto:

1 tablespoon olive oil

1 large onion, chopped

1 - 15 oz can of artichoke hearts, chopped

2 cup short grain rice, arborio is best, we use sushi rice

8 cups chicken or vegetable broth

1/2 teaspoon fresh ground pepper

1/4 cup milk

1/2 cup shredded parmesan cheese

1 cup frozen peas

In a large sauce pan over medium high heat, heat the olive oil and add the onion and artichoke hearts. Saute for 3-4 minutes or until the onions begin to become translucent. Add the arborio rice and stir well, to coat the rice well with the olive oil. Add one cup of the broth. Stir occasionally until the broth has been absorbed by the rice, which takes about 3-4 minutes. Keep adding broth in 1 cup increments until the rice is cooked (taste it if you are not sure!).When the rice is cooked, add the pepper, milk, cheese and peas. Stir well. Serve.