Milanese Risotto

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 wine
• 1/2 cup grated parmesan cheese

Recipe

• 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.