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            Among the numerous varieties of risotto, there are a few classics, as detailed in 1000 Foods to Eat Before You Die on pages 233 – 234. Risotto bianco is the basic kind, made simply with rice, butter, a little onion or shallot, white wine, broth, parmesan cheese, and maybe some pancetta or bacon. Milanese is colored a bright golden yellow with saffron. Nero is colored black with squid ink. Piedmontese is enhanced with white truffles. Other varieties might include seafood, mushrooms, or vegetables.

            As you can probably guess, risotto verde is meant to be green. Frequently a spring specialty, it gets its color from parsley and either sweet green peas or asparagus. It’s very fresh-tasting and, when made with frozen peas, surprisingly quick and easy to prepare. To keep everything bright and fresh, I didn’t use any pancetta for my own recipe.

            Technically, you’re not “supposed” to reheat risotto, because it thickens upon standing and can become “gluey.” I’ve never had this problem, or maybe the texture upon reheating just doesn’t bother me. Just add a few drops of water before putting it in the microwave. It will still be a great accompaniment to your chicken sandwich for lunch, and it’s way healthier than chips.

Ingredients:

• 4 tablespoons (or ¼ cup) butter, or 2 tablespoons each butter and olive oil
• 1 shallot or ¼ onion, minced
• 1 ½ cups arborio or other short-grain rice
• 4 tablespoons (or ¼ cup) dry white wine (something light like pinot grigio), or replace with extra broth
• 4 – 5 cups chicken or vegetable broth (broth made from poaching chicken works great here)
• 1 10-ounce bag frozen peas
• Half bunch parsley, large stems removed, minced
• 1 cup grated parmesan cheese

Directions:

1. Combine the broth and peas in a medium saucepan and bring to a boil. Turn off heat, but leave on the stove.
2. Melt the butter in a large skillet over medium heat. When bubbling, add shallot or onion and sauté for about 2 minutes, until softened.
3. Add the rice and cook, stirring constantly, until coated and translucent, about 2 minutes.
4. Stir in the wine and cook, stirring constantly, until evaporated, another 2 or 3 minutes.
5. Add the broth and peas, a ladleful at a time, stirring constantly, waiting for each to absorb before adding the next. Stir in the parsley about halfway through, saving a little to sprinkle on top at serving time.
6. After adding 4 cups of broth, the risotto should be slightly liquid. If it seems too thick, add a little more broth.
7. Remove from the heat, stir in the parmesan, sprinkle with remaining parsley, and serve immediately.

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