View of the burned car and the charred remains (under burlap bag) of gangster Morris Grossman in front of 240 E. 81st St
Makes about 5 cups
Try this (or the variation) as a side dish to grilled fish or chicken, or even on its own.
3 tablespoons butter
1 small onion, finely chopped
Salt and pepper
1 cup arborio rice
4 cups low-sodium chicken broth, simmering
1½ cups frozen peas (about 8 ounces)
¾ cup finely grated Parmesan
In a large saucepan over medium heat, heat 2 tablespoons butter until melted and hot. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the rice and cook, stirring, until the edges of the grains turn translucent, about 2 minutes longer. Add 1 cup of the simmering broth and 1 teaspoon salt, adjust the heat to medium-low, and cook, stirring constantly, until the rice has absorbed about half the broth, about 3½ minutes. Add another 2½ cups simmering broth and continue to cook, stirring occasionally, for about 15 minutes. Add the peas, cover the pan, and continue to cook, stirring occasionally, until the rice and peas are tender but al dente and peas are bright green, about 5 minutes longer. Add the Parmesan and remaining 1 tablespoon of butter and stir to melt the butter and mix. Taste and adjust the consistency with additional broth, if desired, and the seasoning with salt and pepper to taste if necessary, and serve hot.