Family Style Risotto- 6 Servings

• 8 cups hot chicken broth
• I use Swanson's -low sodium
• 3 tablespoons butter
• 3 tablespoons olive oil
• I use Bertolli
• 1 cup Arborio or short-grain rice. Do not use parboiled rice.
• 1/2 cup dry white wine
• freshly ground black pepper
• 3 grinds nutmeg
• do not use powdered nutmeg
• 1/2 cup minced onion
• 1 fresh garlic clove-smashed
• remove before serving
• 1 cup frozen baby peas
• 2 tablespoons butter
• 1/3 cup parmesan-romano cheese
• from Deli or grate your own
• 1/2 cup minced Italian parsley
• do not use dried parsley
• 4 leaves fresh sweet basil,chiffonade,added at last moment before serving.
• Special Risotto: 10 large shrimp, peeled and deveined,added 8 minutes before serving, plus 1/8 teaspoon cayenne.

1. Heat 8 cups low sodium chicken broth in a saucepan; bring to simmer and keep hot.
2. Melt butter and oil in large nonstick skillet,medium heat. Add rice, minced onion, pepper, stir with non-metal spoon ntil onion is transparent. Add wine.
3. Add smashed garlic clove. Reduce heat,then add 1 1/2 cups hot broth, stir for 2 minutes.
4. Watch for "mostly absorbed liquid",then repeat adding broth until all is used and rice has expanded. Do not rush this. Patience will reward you.
5. Add the minced parsley and peas, continue stirring gently.
6. Add the butter and grated cheese,stir to combine until risotto has become creamy.
7. Remove garlic clove. Taste for seasoning and tenderness. Serve within 5 minutes as side dish.

chicken broth, butter, olive oil, do, white wine, freshly ground black pepper, nutmeg, onion, fresh garlic, before serving, frozen baby peas, butter, parmesanromano cheese, deli, italian parsley, parsley, sweet basil, shrimp

Taken from www.epicurious.com/recipes/member/views/family-style-risotto-6-servings-1200521 (may not work)