Celebration Risotto with Saffron and Peas

1In a saucepan, heat the chicken or vegetable broth (4 cups) over low heat and keep it warm.

2In a large skillet, heat the olive oil (2 tablespoons) and 1 tablespoon of butter over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes. Stir in the minced garlic (2 cloves) and cook for another minute until fragrant.

3Add the Arborio rice (1½ cups) to the skillet and toast it for about 2 minutes, stirring constantly until the rice is lightly golden.

4Pour in the dry white wine (1 cup) and stir until it is mostly absorbed by the rice.

5Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

6In the last 5 minutes of cooking, add the saffron threads (¼ teaspoon) and frozen peas (½ cup) to the risotto, stirring to combine.

7Once the rice is cooked, remove the skillet from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese (½ cup). Season with salt and black pepper to taste.

8Serve the risotto hot, garnished with fresh chopped parsley.