Mushroom Risotto

Directions

1. 1
   Place the saffron threads in 1/2 cup of warm water and let them infuse the water for approximately 20 minutes.
2. 2
   Place the oil and 1 tablespoon of butter in a saucepan and saute the onion for 5 minutes. Add the mushrooms, and cook for another 5 minutes. Add the peas and saute for another 5 minutes.
3. 3
   Add the rice to the pan and toast the grains.
4. 4
   Add the wine and cook until it evaporates.
5. 5
   Add the broth and cook the rice for up to 20 minutes.
6. 6
   Add the saffron threads and stir well.
7. 7
   Add remaining butter and grated Parmesan cheese and stir well. The risotto should have a dense consistency.
8. 8
   Serve warm.