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Spring Saffron Risotto with Peas

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A perfect spring dish with a creamy, texture vibrant colors infused with saffron’s mood boosting floral aroma balanced with sweet spring peas,

Ingredients

Scale
  • 1/2 teaspoon saffron threads
  • 1 1/2 Tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 6 cups warm broth, (vegetable or chicken)
  • 1 ½ cups frozen peas, thawed by rinsing in warm water
  • 1/2 cup Parmesan cheese (optional)
  • 1/4 cup cold unsalted butter, cubed (optional)*

Instructions

  1. Combine a large pinch of saffron threads with ¼ cup of chicken broth in a small bowl to let it infuse and release its yellow color. Set aside.
  2. In a medium pot, warm the broth over low heat and keep warm on low heat. Using warm broth helps cook the risotto faster and more evenly.
  3. In a large skillet, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes.
  4. Add the rice. Stir and toast the grains for about 1 minute.
  5. Add the wine. Stir and cook for 1 to 3 minutes, or until the wine gets absorbed.
  6. Add about ¾ cup of broth, just enough to cover the rice and stir as the rice absorbs the broth. Once most of the liquid has been absorbed into the rice, add 2-3 more ladles, stirring constantly.
  7. Add the saffron along with the second ladleful of broth.
  8. Slowly add warm broth, 2-3 ladles at a time, stirring gently with a wooden spoon.
  9. Stir frequently* to allow each addition of broth to be absorbed before adding the next. Repeat this process until risotto is cooked. The goal is to maintain a gentle, consistent simmering bubble so the starch is released properly. This whole process should take about 18-20 minutes. 
  10. When you think it’s done, it should be creamy but not too thick. Taste a grain, it should be soft with a slight amount of chew to it. If it needs more time, simply stir with more of the warm stock until cooked to your liking. You may not use all your stock. 
  11. Add the peas and stir to heat through.
  12. Once the risotto is done, REMOVE IT FROM THE HEAT.  Add freshly grated parmesan cheese and butter (if using).  Stir until it’s extra creamy. Season with salt and pepper to taste. Serve immediately, garnished with additional parmesan.

Notes

Stir often but not constantly. Stir every 30–60 seconds, or just enough to keep the rice moving and prevent sticking to the bottom.

*For extra creamy risotto add ¼ cup cold unsalted butter, cubed, along with the parmesan. I don’t usually add butter but it does make it creamier.

Find it online: https://eatwellenjoylife.com/saffron-risotto-with-peas/