3-3/4 cups chicken stock
2 tbsp. olive oil
2 cloves finely chopped garlic
1 tbsp dry chili peppers (optional)
1-1/2 cups rice
1 cup frozen peas
1/2 cup grated parmesan cheese OR freshly grated pecorino romano cheese (optional)
salt and pepper
In a skillet, heat olive oil and sautee chopped garlic till gold (about 1 minute).
Stir in uncooked rice till slightly browned, about 2 minutes. Add dry chili peppers if desired.
Add 1 cup chicken stock and 1 tsp salt. Continue to heat, stirring occasionally.
When mixture thickens, gradually add more stock till all stock is absorbed and rice is cooked (about 20 minutes).
Stir in frozen peas till heated.
Sprinkle grated cheese and fresh grated pepper on top, if desired.
Add more salt as desired.
