Milanese Risotto

Submitted by fishywitch

"I am just starting to enjoy making risotto different ways--so far this is my favorite! So I thought that it would be perfect for my first public recipe!"

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 (822.13 g) can chicken broth
• 236.59 ml water
• 0.25 ml saffron thread
• 59.16 ml butter
• 1 medium onion, minced
• coarse salt and pepper
• 236.59 ml frozen peas
• 236.59 ml arborio rice
• 118.29 ml dry white wine
• 118.29 ml grated parmesan cheese

directions

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.