INGREDIENTS
- ½ cup Sweet Butter
- 3 garlic cloves
- ½ onion diced
- 1 quart Arborio rice (Italian Rice)
- 1 cup white Wine
- 1 quart chicken stock
- ½ quart tomato juice
- Sweet peas (as needed about 3 ozs.)
- Shredded mozzarella cheese (about 3 ozs.)
- 2 ozs. Parmesan Cheese
- Dash of salt and pepper
SAUCE
- 2 ozs. garlic butter
- 2 ozs. heavy whipping cream
- 2 ozs. grated romano cheese
- 2 ozs. marinara sauce (Homemade is the best, but store bought is acceptable - just add basil, oregano, and garlic)
- 2 tablespoons Imported Italian plum tomatoes
- Pinch of crushed red pepper
- Dash of salt and pepper
DIRECTIONS
In a large, shallow stock pot, melt the butter, add the garlic, then add the onions at
medium heat. Add rice and cook slightly while stirring. Slowly add white wine,
chicken stock, tomato juice while constantly stirring. Turn heat down to medium. CONSTANTLY STIRRING. THIS IS A MUST! Cook for approximately 20 minutes or until the
rice has soaked up all the liquid. Sprinkle the Parmesan cheese over the rice. Spread
the rice on a pan to let cool quickly
