Risotto with Wine, Peas and Philadelphia.

This risotto has a very strong taste, a beautiful color and fun contrast! It's nice and creamy and it passed the "kids test", they approved! Yeey me! 

INGREDIENTS:

2 cups of Arborio rice

1 cup of red wine (I used Chianti)

1/2 of a medium onion

1 cup of frozen peas

6 oz Philadelphia cream cheese

1 tbsp salted butter

5 cups of warm/hot broth 

1 tsp pepper

salt 

PREPARATION:

I used a wok to make this because I am in love with that pan but you can use any pan that is big enough.

Start by making your broth, use 5 cups of water and 4 bullion squares.

Now put the butter on the pan with medium heat, chop your onion in small pieces and, when the butter is melted, add the onion to it. Make the onion lightly brown in it than add your rice and let it absorb the butter for a minute or two and stir, keep stirring. That is the most important part of cooking a risotto! 

Pour the wine and keep it going until all the alcohol evaporates all the way, your nose will know when. Go ahead and pour your broth in the wok/pan, make sure to stir, gently but often. Let it cook for about 10 minutes than add your peas and pepper. After 5 more minutes taste for salt, your rice will be a little bit under cooked but it's the best time to add salt if you need it and subjoin the Philadelphia and cook for 5 more minutes, for a total of 20 minutes. Taste again. The risotto should be cooked not too tender and not too hard, just perfect. 

Decorate with a little curl of Philadelphia or some Parmesan and serve hot. 

This is the moment where I yell "PAPPA PRONTA, TABLE TIME!!" witch mean "food is ready" followed by the boys racing to the table.