A pinch of saffron adds beautiful sunshine colour and flavour to this elegant risotto.
- Bring the stock to the boil in a saucepan. Reduce heat and hold at a gentle simmer.
- Heat the butter and oil in a large saucepan over low heat until foaming. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or until onion softens. Add the rice and cook, stirring, over medium heat for 1-2 minutes or until the grains appear slightly glassy. Add a ladleful (about 125ml/ 1/2 cup) of stock to the rice mixture and use a wooden spoon to stir until the liquid is completely absorbed. Continue to add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook until the rice is just tender and the risotto is creamy (this will take about 25 minutes). Add the peas and saffron, and cook, stirring, for 3 minutes or until well combined and heated through. Remove from heat and stir in the parmesan. Taste and season with salt and pepper.
- Ladle risotto among serving bowls and serve immediately.
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