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Blend cilantro and 3 cups chicken broth. Place arborio rice in a medium size saucepan and add cilantro and broth mixture. Season and cook, stirring, until rice is cooked “al dente”.
Heat olive oil in a large deep skillet. Add garlic and onion and cook until golden. Add cooked rice to skillet and combine. Stir in heavy cream, parmesan cheese and Pisco. Cook, while stirring, for 5 minutes, and add 1 cup chicken broth. If necessary add more broth. Combine. If desired, cooked peas may be added.
Serve and sprinkle with chopped cilantro.
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