Risotto Sugar Snaps
Risotto is will turn out as well as the attention you pay to it. If you are cooking in pairs, give the partner that likes to hang out in one spot and sip wine, yet may have fidgety hands this job!
6 Tbsp. extra-virgin olive oil
1 large white onion, finely chopped (about 1½ cups)
2 cups arborio or carnaroli rice
1 cup dry white wine or champagne
3 Tbsp. unsalted butter, cut into pieces
2 cups finely grated Parmesan, divided
Freshly ground black pepper
1 cup snap peas, roughly sliced
1 clove garlic, minced
2 green onions, sliced on a bias
1 TBSP fresh oregano leaves
Red Pepper Flakes
Salt
Heat a wide bottomed pan, put the olive oil on medium low heat.
Cook the onion with a few pinches of salt for 10 minutes until the onion is tender and aromatic. Splash a tad of water in and cook longer if the onions are still not soft. Slow and steady is the name of the risotto game.
Add the rice and toast it until the kernels start to crackle, about 1 to 2 minutes.
Stir in the wine/champagne and let it simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes.
Add 1 cup of warm salted water at a time to the rice, letting each cup completely absorb before adding the next, stirring frequently. You should be adding water every 3 minutes or so.
Continue adding the water, stirring constantly, until the rice is cooked through and has a creamy texture, about 20 to 30 minutes.
Turn off heat and gently fold in the butter, lemon zest, and parmesan.
Heat a separate pan, add 1 TBSP of butter. When hot add the garlic and green onion. Let cook a few minutes and add snap peas. Salt and cook 3 more minutes. Add red pepper flakes.
Place risotto in shallow bowls and top with snap peas and fresh oregano.