Risotto With Peas

Directions

1. 1
   In a large pot saute finely chopped onion in olive oil until translucent. Meanwhile add bouillon cube and let dissolve.
2. 2
   Add rice and stir over brisk heat for 2 minutes.
3. 3
   Add dry white wine or cognac and let alcohol evaporate while stirring constantly.
4. 4
   Add boiling water 1 cup at a time and stir.
5. 5
   Continue adding water as it gets absorbed by the rice (every few minutes).
6. 6
   At 9 minutes add fresh green peas.
7. 7
   Add saffron at any time (optional).
8. 8
   At 18 minutes turn off heat add butter and parmesan cheese.
9. 9
   Serve immediately