St. Joseph's Day Rice with Saffron and Peas

1.In a small bowl, soak the saffron threads in 2 tablespoons of warm vegetable broth for about 10 minutes to release their color and flavor.

2.In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the Arborio rice to the saucepan and toast it for about 2-3 minutes, stirring frequently until the rice is slightly translucent around the edges.

4.Pour in the dry white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.

5.Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 15-20 minutes until the rice is creamy and al dente.

6.Stir in the soaked saffron along with its liquid, frozen peas, and grated Parmesan cheese. Mix well and cook for an additional 5 minutes until the peas are heated through and the flavors meld together.

7.Season with salt and black pepper to taste. Remove from heat and let it sit for a couple of minutes before serving.

8.Garnish with freshly chopped parsley before serving.