Pea & Saffron Risotto
Here it is - my GOOP approved Pea & Saffron Risotto. With the mood boosting effects of saffron, this is the perfect dinner for your mid-week slump. Double the recipe and save the leftovers for my Risotto Arancini!
Ingredients
- 100g butter
- 4 cloves garlic, finely chopped
- 1 onion, finely diced
- 1 cup Arborio rice
- Pinch saffron (I used 100mg container of McKenzies from Woolworths)
- ½ cup dry white wine
- 1L chicken stock
- 50g frozen peas, defrosted
- 50g Parmesan, finely grated
Serves 2
Method
- Bring your chicken stock to a simmer in a pot. Have a ladle at the ready.
- Remove peas from the freezer so they begin to defrost. Measure out all the other ingredients and have them in bowls, ready to add.
- Melt half of butter in a large pan over medium heat.
- Add onions and garlic and sweat over medium heat until translucent.
- Add rice. Stir constantly for 2 minutes to toast the rice. It shouldn’t brown, but should develop a toasty aroma.
- Add saffron to rice, and continue stirring for another minute.
- Add wine and simmer until it is absorbed.
- Ladle by ladle, add hot stock. Once each ladle of stock is absorbed by the rice, add another ladle. It should take 18 minutes or more.
- Continually taste the risotto (from the 15 minute mark) to test if the rice is ready. It should be al dente.
- Once the rice is on the firmer side of al dente, stir through the peas and heat for 1 minute.
- Turn off heat and stir through remaining butter.
- Stir through Parmesan.
- Taste and season.
- Serve with more Parmesan and freshly cracked pepper.