Risotto with golden saffron and peas is a wonderful comfort food dish. The ingredients may already be in your pantry and fridge. Make it your own: Top with chicken, seared scallops, shrimp or even sliced chicken sausage for a satisfying main course. If you are not a pea fan, use sliced, cooked asparagus. To make it vegetarian or vegan, use homemade vegetable broth and skip the cheese. This recipe doubles for four, it will take longer to cook.
Course Main Course
Keyword rice, Risotto
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
3cupschicken broth or stockpreferably homemade
3/4cupchopped onion1/2 medium
2/3cupCarnaroli or Arborio rice
1/3cupdry white wine
1/3cup frozen petite peasthawed
1/3cupgrated Parmigiano-Reggiano cheese
Salt and pepperto taste
Place chicken broth in a small saucepan and bring to a bare simmer. Crush the saffron into the pan and allow it to release its flavor and golden color into the broth.
Place a medium saucepan with sloping sides (easier to stir than a straight sided pan) over medium heat. Heat olive oil then add onion and cook until soft and translucent, stirring with a wooden spoon. Add the garlic and cook another 60 seconds.
Add the rice and cook for 1-2 minutes, stirring, until the rice is coated with the oil. Add the wine and cook until it is almost gone. Season with a little salt.
Begin adding the hot broth about a half a cup at a time, stirring the risotto gently with the wooden spoon until the broth is absorbed. Do again with the next half cup of broth, stirring until almost absorbed. Repeat until all of the broth is incorporated, about 20-25 minutes.