My absolute comfort food: every time we were sick as kids (and even as young adults ;-) ), mom would make this dish! Warm, creamy, comforting... made with love, which was its best therapeutic feature. I still make, even when nobody is sick, because of these memories.
(without saffron)
1 1/2 cup Carnaroli rice
2 cups frozen peas
8 cups vegetable broth, minimum
1 medium onion, roughly chopped
1/2 cup Parmigiano Reggiano, grated
1/4 cup brandy
1 cup warm milk
3 tbsp Italian extra virgin olive oil
2 tbsp cream cheese
Bring broth to a boil, then lower heat to simmer.
In a large non-stick skillet, warm up the extra virgin olive oil and sautee onions until translucent.
Stir in rice and peas, cook for about 2 minutes, stirring, then add brandy. Stir in warm milk, let it be absorbed by rice.
Keep cooking for about 17-20 minutes (depending on your taste), adding simmering broth a ladle at a time and stirring frequently, to avoid sticking.
Remove from heat, stir in parmigiano and cream cheese and serve immediately!!
This recipe serves 4.
(with saffron)
- You can add a little saffron, to the last ladle of broth (see picture).
- I didn't use butter, which is what should be used ;-). I normally substitute with cream cheese, not as fat (I have to watch calories).
- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.
- This recipe is vegetarian and gluten free.
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