Chicken Risotto

Directions

1. 1
   Cook peas in boiling salt water for 15 minutes.
2. 2
   Cut chicken into strips.
3. 3
   Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes.
4. 4
   Add 1/4 cup stock, creme fraiche and saffron, then leave to simmer for 5 minutes.
5. 5
   Add peas.
6. 6
   In a large pan, saute onions in butter, add rice and brown for a minute.
7. 7
   Add 3/4 cup stock, stir well, then add rest.
8. 8
   Once rice is cooked, add rest of butter, then cheese.
9. 9
   Serve.