Rosie Cooks Risotto.

Along with my polenta, I decided to make a nice Parmesan Risotto. Here's my Arborio rice and a wedge of Il Villagio Parmesan.

I melted about 4 tablespoons of butter (Land o' Lakes Unsalted) and sauteed 2-3 tablespoons of chopped scallions.

Add in 1 cup of the Arborio and cook for a few minutes, stirring.

Here, I'm melting my block of homemade chicken consomme and heating it up.

Add in about 1/2 cup of stock at a time.
Let the rice absorb the liquid, stirring.

Ooooh. Steamy.

I cooked the rice on low heat, adding the quart of liquid, just a bit at a time, for about 30-35 minutes, until the rice was nice and tender.
Then I added some peas.

Finally, stir in the Parmesan cheese.

And the risotto is creamy delicious

and ready to serve.