Spring

INGREDIENTS

6 cups low-sodium chicken broth
1 large shallot finely minced
1 garlic clove minced
4 tablespoons butter
2 tablespoons olive oil
2 tablespoons water
2 cups arborio rice
½ cup white wine
¼ cup grated Parmesan cheese
1 ½ cups fresh baby peas or petit pois (frozen peas, thawed, can serve as a substitute)

Salt and pepper to taste

In medium saucepan: Heat broth over a medium low flame.

In a Dutch oven or deep-sided sauté pan: Melt two tablespoons butter, two tablespoons olive oil and two tablespoons of water. Add shallots and sauté until soft and translucent, about five minutes. Add garlic and stir for an additional minute. Increase heat to medium and add rice, stirring, until rice is fully coated and grains are translucent, about five minutes.

Begin risotto cooking process: Add wine to rice and stir until absorbed. Add one cup of warmed broth to rice and stir, steadily, until liquid is absorbed. Continue adding one cup of broth at a time, stirring, and letting liquid absorb until all broth is used and rice is al dente, approximately 25 to 30 minutes.

Lower heat: Add two tablespoons butter and peas. Stir gently to combine Add cheese, then salt and pepper to taste. Continue to cook until cheese has melted and peas are warmed through. The risotto should be pourable and smooth, not gloopy. Add additional broth, as needed, until you reach the desired texture. Remove from heat and top with additional fresh grated Parmesan if desired.

Serve & pair: Add to warmed plates. Best enjoyed with a glass of Far Niente Chardonnay, Napa Valley.