Pairs with Crab Apple Wine
Beau Mac Recipes – Aug 2008. Serves 4.

4 cups Chicken stock
2 1/3 cups Peas, cooked
1 Tbsp Unsalted Butter
1 Tbsp Olive Oil
½ each Yellow Onion, chopped
2 cups Aborio rice, cooked
1 cup Dry White Wine (Pear Wine)
1 cup Parmiggiano-ReggianoTo Taste
Salt & Freshly Ground Black Pepper

Add chicken stock to a sauce pan over medium heat. In a blender, puree cooked peas until a very smooth. Set aside. Add ½ tablespoon of butter and olive oil to a heavy bottomed saucepan over medium high heat, add onion and sauté for 3 minutes. Add rice and deglaze with wine. Stir until wine is absorbed. Add hot chicken stock and continue to cook rice until it becomes tender. Stir in pea puree, remaining butter and parmesan cheese. Season with salt and pepper to taste and serve immediately.