1. Soak saffron in milk. 2. Saute onions ( medium to medium high) in olive oil until translucent. 3. Add peas and rice then cook for 5 minutes. 4. Pour in warmed wine. Cook until alcohol in wine is cooked off. Stir constantly. 5. Add vegetable stock, Cook until all liquid is absorbed. Add more stock if necessary - the rice should be firm but slightly soft but not mushy. 6. Once rice is cooked stir in the saffron. Add salt and grated cheese to taste. 7. Cover risotto and turn off flame. let sit for 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
