Cowboy Risotto
- 12 oz arborio rice (short grain rice)
- 4-5 cups heated stock
- 1 chopped onion
- 1-3 cloves of garlic
- 1lbs keibasa saugage sliced
- 1 16oz can of corn
- 1/4-1/2 lb frozen peas
- 1/2tbsp butter
- grated cheese preferably parmesan..
- 4oz dry white wine
- 1/4 cup cream
- salt to taste
- Saute onion,garlic and keibasa in the butter. Add rice and stir till rice is well coated and translucent. Add the wine and cook till evaporated.Stir in one cup of heated stock and continue to simmer till it is all absorbed. Continue adding stock one cup at a time till it has all been absorbed before you add the last cup toss in the peas and corn. I checked the rice at this point and decided it needed a litle bit of more stock as it was a bit too al dente for my taste. When it was done add the cream and as much cheese as you like. Remove from heat cover and set aside for 2 min before serving
arborio rice, heated stock, onion, garlic, corn, frozen peas, butter, grated cheese, white wine, cream, salt
Taken from www.epicurious.com/recipes/member/views/cowboy-risotto-1200614 (may not work)