Risi E Bisi

1. 1

   In medium saucepan over medium heat, melt butter.

2. 2

   Add onion and cook until softened, about 5 minutes.

3. 3

   Meanwhile, in another saucepan, bring chicken stock to boil.

4. 4

   Lower heat and keep stock at a simmer.

5. 5

   Add rice to pan with onions and cook, stirring until all grains are coated, about 1 minute.

6. 6

   Add wine and cook, stirring until wine is absorbed, about 1 minute more.

7. 7

   Add 1/2 cup stock and simmer, stirring frequently, until almost absorbed.

8. 8

   Continue cooking in this manner, adding stock 1/2 cup at a time, until all liquid is absorbed and rice is tender, about 35 to 40 minutes.

9. 9

   Stir in peas, milk and cheese.

10. 10

    Cook until heated through, about 3 minutes.

11. 11

    Serve immediately.

No additional tips available.