Cheesy Risi e Bisi

Ingredients

• 1 cup arborio rice 
• 3 cups chicken stock see 
• 0.5 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley chopped
• 1 large clove garlic finely chopped
• 2 tablespoons olive oil extra-virgin
• 1 small onion finely chopped
• 0.3 cup parmigiano generous grated
• 1 cup tiny peas frozen
• 4 servings salt and pepper 

Equipment

• frying pan

Directions

1. Heat a medium skillet over medium high heat.
2. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds.
3. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
4. When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.