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  • 8 cups chicken stock

  • 3 Onions peeled and chopped

  • 3 tablespoons Olive Oil

  • 4 Cloves Garlic peeled and minced

  • 2 cups Arborio rice

  • 1 cup white wine

  • 1 cup frozen pea

  • 1 bunch chopped Parsley

  • 1 cup grated Grana Padano

  • Salt & Pepper


  • 1.

    Heat chicken stock in a saucepan.

  • 2.

    In another medium saucepan, sauté the onions with the olive oil over medium high heat until softened.

  • 3.

    Add garlic and Arborio rice and stir until the grains are well coated with oil and slightly toasted, about 3 minutes.

  • 4.

    Add wine.

  • 5.

    Stir until the wine has been absorbed by the rice.

  • 6.

    Begin adding the heated stock, one ladle-full at a time, allowing it to be absorbed by the rice, before adding more.

  • 7.

    Continue adding stock, stirring frequently until the risotto is tender and creamy.

  • 8.

    Season with salt and pepper and add peas, parsley and cheese. Stir well.

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