Milanese Risotto

1. 1

   In a small saucepan, combine broth and saffron threads with water.

2. 2

   Bring to a boil; reduce heat, and keep at a bare simmer.

3. 3

   In a large saucepan, heat 2 tablespoons butter over medium.

4. 4

   Add onion; season with salt and pepper.

5. 5

   Cook, stirring occasionally, until onion is softened, 4 to 5 minutes.

6. 6

   Add rice, and cook, stirring frequently, 2 minutes.

7. 7

   Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.

8. 8

   Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes.

9. 9

   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.

10. 10

    After adding last cup of broth, add frozen peas.

11. 11

    Note: You may not need all the broth.

12. 12

    :).

13. 13

    Remove from heat.

14. 14

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

No additional tips available.