Milanese Risotto

Ingredients

• 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 white wine
• 1/2 cup grated parmesan cheese

Directions

1. 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. 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. 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. 4

   Note: You may not need all the broth. :).

5. 5

   Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.