Risotto with parmesan (risotto con parmigiano)

Ingredients

  • 1 1/2 cups Arborio rice
  • 5 cups simmering chicken stock, preferably homemade, divided
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup dry white wine
  • 3 tablespoons unsalted butter, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup frozen peas

Preparations

    step 1

    Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven.

    step 2

    Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

    step 3

    Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

    step 4

    Add the peas and stir until heated through. Serve hot.