The stand-out flavours in this elegant northern Italian risotto are peas, cheese and wine.
- Place the stock and saffron in a medium saucepan over high heat. Bring just to the boil. Reduce heat to low and hold at a gentle simmer.
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Add the rice and cook, stirring, for 1 minute or until the grains appear slightly glassy. Add the wine and cook, stirring, until the liquid is reduced by half.
- Add 80ml (1/3 cup) of the stock mixture to the rice mixture and stir with a wooden spoon until liquid is absorbed. Add stock, 80ml (1/3 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more stock. Continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Add peas with the last addition of stock.
- Remove from heat. Stir in parmesan. Season with salt and pepper. Divide the risotto between serving bowls. Top with butter and extra parmesan.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set