|Creamy Philly Risotto
Chef Dante Boccuzzi of Aureole– New York, NY
Adapted by StarChefs.com
Yield: 6-8 Servings
- 1 quart chicken broth
- 1 onion minced
- 3 Tablespoons olive oil
- 1 pound Arborio rice
- 4 ounces peas (fresh or frozen)
- 4 ounces Philadelphia cream cheese
- 3 Tablespoons butter
- Salt and pepper
In a medium saucepan bring the broth to a boil and reserve
In a large pot slowly cook the onions in the olive oil until
they become translucent and tender. Season with salt and pepper.
Add the rice and stir to avoid sticking. Add broth to the
rice, covering it completely. Cook at a low simmer, stirring
to insure even cooking.
When the rice is cooked through yet still firm, add the cheese
Adjust the salt and pepper.
Spoon the risotto into warm bowls and enjoy while hot.