6 cups chicken broth

4 T unsalted butter, divided

½ white onion,  finely chopped

1 cup Arborio Rice

1/2 cup dry white wine

1/2 teaspoon chopped saffron strands

10 oz box frozen peas

1/3 cup freshly grated parmesan cheese

In a medium saucepan bring chicken stock to a simmer.  You just want it to be warm when you add it to the risotto.  Put it on a burner that is close to the one you’ll be making your risotto in.  In a large saucepan over medium heat, melt 3 T butter.  Saute the onions until soft, 3-4 minutes.  Next add in your rice and toss it in the butter and onion allowing it to toast.  Stir for about 2 minutes.  Stir in your wine and stir until completely absorbed.  Stir in your saffron strands and stir to combine.

Add in 2 ladles of hot chicken broth and stir.  Keep and eye on it and stir from time to time.  Once the broth is absorbed add in another 2 ladles full, stirring again.  Once this has absorbed had in 1 ladle at a time and continue until the rice is al dente.  You’ll know it’s ready when it looks nice and creamy and it’s not absorbing liquid anymore, about 20 minutes total.  Stir in your peas and allow to heat through.

Remove from heat and stir in 1 T butter and parmesan cheese.  Season with S&P to taste.  Enjoy!

S&P