by Giulia Melucci
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Giulia Melucci's Notes:
Expand4 cups hot chicken stock Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1/2 medium onion, minced Ask a question about this ingredient
3/4 cups arborio rice Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
1/4 cup frozen peas Ask a question about this ingredient
1/2 teaspoon lemon zest Ask a question about this ingredient
1/4 cup grated parmigiano Ask a question about this ingredient
Keep the chicken broth on the stove over medium heat.
Ask a question about this stepIn a heavy bottomed pan, melt 1 tablespoon butter over medium heat and add the onion. Cook until onion is translucent, about 2 minutes.
Ask a question about this stepAdd the rice then toast it a little bit until the grains are clear and you can just see a tiny dot of white in the center, Add the wine, stirring constantly until all of it is absorbed, then begin adding the hot chicken stock a ladleful at a time, stirring until the liquid is absorbed into the rice.
Ask a question about this stepContinue adding the stock and stirring the risotto (if you need to walk away for a few seconds here and there it's okay) taste it after about fifteen minutes to see how it's doing. When it is still quite firm to the bite, but too much, add the frozen peas and another ladleful of stock and let the peas cook stirring occasionally.
Ask a question about this stepWhen that last bit of broth is absorbed, add the remaining butter and lemon zest, turn the heat off and add the parmigiano. Divide into two bowls and season each with a few grindings of pepper.
Ask a question about this stepI always forget something! Yes, Add the rice after the onion is translucent, toast it a little bit until the grains are clear and you can just see a tiny dot of white in the center, then the add the wine.
Aren't snow peas the large pea pods used a lot in stir fry? Yours look like "regular" peas?
"Snow" is a reference to the weather the day I made this. (See note at top.) They are regular frozen green peas.
Duh !! Sorry I just realized that you were referring to your weather! Hope that it is getting better....I don't want to make you jealous but we are all "suffering" from Spring fever in N. California.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
 Pea Risotto){kind=link}
Giulia, at what point do you put the rice into the pan? After the onion is cooked?