Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- Extra virgin olive oil
- 1 large onion cut into 1/4 inch dice
- Kosher salt
- 2 cups Arborio rice
- 2 large pinches of saffron
- 4 cups chicken stock keep hot
- 2 cups dry white wine
- 1 cup frozen peas
- Pinch black pepper
- 6 tablespoons butter
- 1 cup grated Parmigiano cheese
Coat a large saucepan with olive oil and 2 tablespoons of butter over medium heat. Add the onions, salt, and pepper and saute until translucent, about 5 minutes. Bring the pan to medium-high heat, add the rice and cook for 3-4 minutes, letting the rice become golden in color.
Add the saffron to the hot chicken stock, the stock should turn bright yellow.
Add the wine to the pan until it covers the surface of the rice. Season with salt and a pinch of pepper and cook over medium-high heat, stirring continuously until the stock has absorbed into the rice.
Repeat this process with the hot saffron chicken stock (adding 2 cups of liquid at a time).
Add the peas to the rice mixture
When all the liquid has been absorbed and the rice is creamy and cooked perfectly remove it from the heat.
Toss in the remaining butter and parmigiana cheese. Mix all very well together.
Place on a platter and add shaved parmigiana cheese on top.