Saffron Risotto

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== Description ==
Makes 6 servings.
== Ingredients ==
* 1 medium onion, finely chopped 
* 2 tablespoons butter 
* 1 cup uncooked U.S. arborio or medium-grain rice 
* pinch of powdered saffron 
* ¾ cup dry white wine 
* 2 cups chicken broth, divided 
* 3 cups water 
* 1½ cups frozen peas, thawed 
* ¼ cup grated Asiago or Parmesan cheese 
* salt to taste 
* ¼ cup heavy cream 
* 1 teaspoon lemon juice 
* ¼ teaspoon hot pepper sauce 
== Directions ==
# Cook onion in butter in large skillet over medium heat until soft. 
# Add rice and saffron; stir 2 to 3 minutes. 
# Add wine; stir until absorbed. 
# Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. 
# Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. 
# Stir in peas, cheese, salt, cream, lemon juice and pepper sauce; serve immediately.
Category:Italian Recipes
Category:Risotto Recipes
Category:Parmesan cheese Recipes
Category:Pea Recipes
Category:Saffron Recipes