Method

Step 1: Prepare the Broth

In a saucepan, heat the broth over low heat. It should be warm but not boiling. This will help the risotto cook evenly.

Step 2: Sauté the Aromatics

In a large saucepan or deep skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

Add the chopped onion and sauté until it becomes translucent (about 3-4 minutes).

Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Toast the Rice

Add the Arborio rice to the pan, stirring well to coat the grains in the oil and butter. Toast the rice for about 2 minutes, until it becomes slightly translucent.

Step 4: Deglaze with Wine

If using, pour in the white wine and stir until it is mostly absorbed by the rice. This adds a lovely depth of flavor.

Step 5: Add the Broth Gradually

Start adding the warm broth, one ladleful at a time, to the rice. Stir constantly and wait until the liquid is almost fully absorbed before adding the next ladle. This process should take about 18-20 minutes.

Step 6: Add the Peas

When you have about 5 minutes left of cooking time, stir in the peas. Continue to add broth and stir until the rice is creamy and al dente.

Step 7: Finish with Cheese and Butter

Once the rice is cooked to your liking, remove the pan from heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and pepper to taste.

Step 8: Let It Stand

Let the risotto stand for about 5 minutes before serving. This allows the flavors to meld together beautifully.

Step 9: Serve

Spoon the risotto into bowls and garnish with extra Parmesan and fresh herbs, if desired.

Variations

Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or sautéed mushrooms.

Herbs: Fresh herbs like parsley, mint, or basil can enhance the flavor profile.

Vegan Version: Substitute butter and cheese with plant-based alternatives and use vegetable broth.