I didn't leave the house at all on this snowy day, and yet I ate amazingly well because I keep the house stocked with certain things, like frozen peas,which always give me something to cook with. I was supposed to have drinks with Food 52 photographer Sarah Shatz this evening, but we had to reschedule due to the blizzard. She would have photographed this dish much better than I did, but even if it isn't sumptuously depicted trust me, this would be delicious on any kind of day. —Giulia Melucci
hot chicken stock
medium onion, minced
freshly ground pepper
In This Recipe
Keep the chicken broth on the stove over medium heat.
In a heavy bottomed pan, melt 1 tablespoon butter over medium heat and add the onion. Cook until onion is translucent, about 2 minutes.
Add the rice then toast it a little bit until the grains are clear and you can just see a tiny dot of white in the center, Add the wine, stirring constantly until all of it is absorbed, then begin adding the hot chicken stock a ladleful at a time, stirring until the liquid is absorbed into the rice.
Continue adding the stock and stirring the risotto (if you need to walk away for a few seconds here and there it's okay) taste it after about fifteen minutes to see how it's doing. When it is still quite firm to the bite, but too much, add the frozen peas and another ladleful of stock and let the peas cook stirring occasionally.
When that last bit of broth is absorbed, add the remaining butter and lemon zest, turn the heat off and add the parmigiano. Divide into two bowls and season each with a few grindings of pepper.