Risotto with peas and saffron
Risotto with peas and saffron
Ingredients:
300gms carnaroli rice
50gm butter
1 small onion, finely diced
150mls white wine, dry
1 cup frozen peas
1ltr vegetable stock
½ gram saffron
100gm grated parmesan cheese
Salt and pepper to taste
1 tbs cornflour, mix with a little cold water
Instructions:
Step 1
Place the saffron into 100mls of stock and infuse as the stock warms. Whisk in a little cornflour paste, you want it to be quite thick. Set aside.
Step 2
Place peas into a saucepan with 2 tbsps of chicken stock and a good tablespoon of butter, add cracked pepper. Cook for 2-3mins and then puree and set aside.
Step 3
Heat the butter and oil in a heavy based saucepan over a medium to high heat, add onions and cook until translucent.
Step 4
Add the rice and cook for a few minutes, stirring until all the rice is covered by the butter and oil.
Step 5
Add white wine, pouring slowly into rice. Allowing all the alcohol to cook off.
Step 6
Add pea mix and season to taste.
Step 7
Remove from the heat and leave for 5mins before serving. Stir through grated cheese, let stand before serving.
Step 8
Put saffron sauce in a side dish to serve with risotto.
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