Risotto

1. 1

   Mix the water and chicken soup powder and bring to a boil. It's better to prepare just a little extra rather than too little. Lower the heat and maintain a simmer.

2. 2

   Melt the butter in a pan and saute the onion and celery in it for 2 to 3 minutes, until translucent but not browned. Add the rice and stir for one minute to thoroughly coat the rice with oil. Don't break the rice.

3. 3

   Add half the wine and stir constantly until it is absorbed.

4. 4

   Pour in the simmering chicken stock, 1/2 cup at a time, stirring after each addition until it is absorbed. It should take about 18 to 20 minutes to cook the rice. Reduce the stock added toward the end and increase the frequency, tasting for the point where it is tender but al dente.

5. 5

   Remove the risotto from the heat and quickly stir in the last of the wine as well as the grated cheese and the peas.

No additional tips available.