Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Italy with this luxurious Sweet Pea Risotto with Saffron. Imagine a dish so creamy, so perfectly balanced, that each spoonful is like a warm embrace from a Tuscan grandmother. Whether you're a novice cook or a seasoned chef, this recipe promises to elevate your home cooking game and impress even the most discerning dinner guests with its elegant simplicity and rich, golden hue.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup frozen peas
- 1/2 cup white wine
- 1/2 onion, chopped
- 2 tablespoons olive oil
- 1/4 teaspoon saffron threads
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: Arborio rice, chicken or vegetable broth, frozen peas, white wine, onion, olive oil, saffron threads, Parmesan cheese, salt, and pepper.
- In a medium saucepan, heat the chicken or vegetable broth over medium heat. Once it reaches a simmer, reduce the heat to low to keep it warm throughout the cooking process.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the Arborio rice to the skillet with the onion. Stir the rice for about 2 minutes, allowing it to toast slightly and absorb the flavors of the onion and olive oil.
- Pour in the white wine and stir continuously until the wine has mostly evaporated and is absorbed by the rice. This should take about 2-3 minutes.
- While stirring, add a ladleful of the warm broth to the rice. Allow the rice to absorb the broth before adding more. Continue this process, adding broth gradually, stirring frequently, until the rice is creamy and al dente. This will take about 18-20 minutes.
- When the rice is nearly cooked, add the saffron threads to the mixture, allowing their flavor and color to infuse the risotto. Stir well to combine.
- About 5 minutes before the risotto is done, add the frozen peas to the skillet. Stir them in gently, allowing them to heat through and become tender.
- Once the risotto is creamy and the rice is cooked to your desired tenderness, remove it from the heat. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Let the risotto sit for a minute to thicken slightly. Serve warm, garnished with additional Parmesan cheese if desired.
Tips
- Choose the Right Rice: Always use Arborio rice for authentic risotto texture. Its high starch content is key to achieving that signature creamy consistency.
- Warm Your Broth: Keep your broth simmering at a low heat before adding to the rice. This ensures consistent cooking and helps the rice absorb liquid evenly.
- Patience is Key: Risotto requires constant stirring and gradual liquid addition. Don't rush the process - good risotto takes time and love.
- Saffron Matters: Use high-quality saffron threads and crush them slightly before adding to release maximum flavor and color.
- Cheese Timing: Add Parmesan cheese at the very end of cooking to preserve its delicate flavor and prevent separation.
- Serve Immediately: Risotto is best enjoyed right after cooking when it's at its creamiest. If it sits too long, it can become sticky and lose its luxurious texture.
Nutrition Facts
Calories: 219kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 15mg
