5 cups chicken or vegetable stock
2 tablespoons olive oil
4 tablespoons unsalted butter
½ cup sweet yellow onion – finely chopped
1/3 cup white wine (warmed)
2 cups fresh or frozen green peas
1-½ cups Arborio rice
½ cup freshly grated Parmesan cheese
In a large saucepan, bring the chicken or vegetable stock to a simmer and lower heat so the stock continues to barely simmer. In a large skillet with sides, over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Add the finely chopped onion and sauté until the onion is translucent, but not browned. Remove from the pan with a slotted spoon and reserve. Leave the drippings in the pan and add the rice. Sauté the rice for approximately 7 minutes until it becomes translucent, stirring constantly to ensure that the rice does not stick and burn. Add the warmed wine to the rice mixture and cook until the wine has almost evaporated.
Slowly begin to add in ½-1 cup of the warm stock to the rice, stirring constantly. When the liquid is almost all absorbed, add another ½ – 1 cup of stock to the rice. Continue this process until all the stock has been incorporated into the rice mixture. When you have incorporated about one half of the stock, add in the fresh or frozen peas to the rice mixture. They will cook along as you finish adding the remainder of the stock. Once rice has absorbed all the stock, it should be creamy and tender. Add in the remaining 2 tablespoons of unsalted butter and the grated Parmesan cheese and stir gently. Cover and let the risotto sit for about 5 minutes before serving.