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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I am just starting to enjoy making risotto different ways-so far this is my favorite! So I thought that it would be perfect for my first public recipe! Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 cup water |
1 pinch saffron thread |
4 tablespoons butter |
1 medium onion, minced |
coarse salt and pepper |
1 cup frozen peas |
1 cup arborio rice |
1/2 cup dry white wine |
1/2 cup grated parmesan cheese |
Directions:
1. In a small saucepan, combine broth and saffron threads with water. Bring to a boil; reduce heat, and keep at a bare simmer.
2. In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add rice, and cook, stirring frequently, 2 minutes. Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
3. Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 -25 minutes. After adding last cup of broth, add frozen peas.
4. Note: You may not need all the broth. :).
5. Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.
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