Milanese Risotto

Directions

1. 1
   In a small saucepan, combine broth and saffron threads with water.
2. 2
   Bring to a boil; reduce heat, and keep at a bare simmer.
3. 3
   In a large saucepan, heat 2 tablespoons butter over medium.
4. 4
   Add onion; season with salt and pepper.
5. 5
   Cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
6. 6
   Add rice, and cook, stirring frequently, 2 minutes.
7. 7
   Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
8. 8
   Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes.
9. 9
   Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 -25 minutes.
10. 10
    After adding last cup of broth, add frozen peas.
11. 11
    Note: You may not need all the broth.
12. 12
    :).
13. 13
    Remove from heat.
14. 14
    Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.