Risotto with Edamame

Ingredients

• 2 cups arborio rice 
• 8 servings balsamic vinegar 
• 5.5 cups broth 
• 1 tablespoon butter 
• 0.5 cup chicken stock see hot
• 0.5 cup cooking wine dry white
• 2 cups edamame frozen shelled
• 2 tablespoons olive oil 
• 1 cup onion diced finely
• 0.3 cup parmesan cheese freshly grated
• 8 servings parmesan cheese freshly grated
• 8 servings pepper freshly ground
• 0.5 teaspoon salt 
• 2 tablespoons shallots minced

Equipment

• frying pan

Directions

1. Heat olive oil in a heavy skillet, and saut onion and shallots for about 6 minutes or until golden.
2. Add rice, and stir to coat 1 minute more.
3. Add wine; stir well.
4. Add edamame, hot chicken stock, and salt. Cook until nearly all liquid is absorbed, stirring constantly.
5. Add 5 1/2 cups broth (1/2 cup at a time), stirring constantly until each portion is absorbed before adding the next. (Rice should be creamy but al dente.)
6. Remove from heat, add butter and 1/3 cup freshly grated Parmesan cheese; stir well. Season with freshly ground pepper. Top each serving with more cheese and a drizzle of balsamic vinegar.