- 6 dl chicken or vegetable broth
- 1/2 ts crushed saffron threads
- 3 tbs butter
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 250 g Arborio rice
- 2 dl white wine
- 50 g shredded Parmesan cheese
Heat chicken broth (I use cubes) and saffron in a pot over medium heat. Once hot, but not boiling, reduce heat to low and allow simmering.
In another large pan melt 2 tbs of butter over medium heat. Add onion and garlic. Cook until onions are soft it takes about 5 minutes. For risotto I use a cast iron pan. It gives a more even heat in the pan, which is the most important for making risotto.
Stir in the rice just until it is coated in the butter but do not brown. Pour in wine and cook until wine absorbs. Pour in one scoop of hot saffron chicken broth. Stir consistently until liquid is absorbed. Repeat process, one scoop at a time, until the rice has absorbed all broth. Before you pour last scoop of broth, add the peas (in the summer I use fresh peas, but if you use frozen peas you will have to defrost the peas first).
Remove from heat and stir in the remaining of butter and the Parmesan cheese until melted. You want a soft velvety consistency. Salt and pepper to taste. Serve immediately.