Cost: About 10 Shekels (US Dollar 3)
1 Cup Risotto Rice(250 ml)
1 tablespoon butter
2 tablespoons lemon juice
50 ml white wine
1 clove garlic in small cubes
About 1.5 litres vegetable or chicken stock
½ cup frozen peas
2 tablespoons cream
Fresh Grated Pepper
Start off with heating the stock in a pot, it needs to be boiling.
Melt the butter in another pot, add the rice and cook for a few minutes while stirring, then add the lemon juice, the white wine and the garlic and cook until the fluids are almost absorbed.
Now add a ladle of stock to the rice and keep stirring until it has been absorbed. Keep adding ladles of the stock, continuing to stir while the stock is being absorbed. Continue this procedure (20-30 minutes) until the rice is soft but not too soft. If you run out of stock at some point you can continue to add water the same way you did with the stock. Towards the end, add the peas.
When the Risotto is finished, add the cream and the pepper.