Risotto con piselli (risotto with green peas)

The stand-out flavours in this elegant northern Italian risotto are peas and cheese. Ingredients (serves 6) 1L (4 cups) salt-reduced vegetable or chicken stock Pinch of saffron threads 1 tbs olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 330g (1 1/2 cups) arborio rice 150g (1 cup) frozen peas, thawed 25g (1/3 cup) finely grated parmesan 20g butter, chopped Finely grated parmesan, extra, to serve Method Place the stock and saffron in a medium saucepan over high heat. Bring just to the boil. Reduce heat to low and hold at a gentle simmer. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Add the rice and cook, stirring, for 1 minute or until the grains appear slightly glassy and cook, stirring, until the liquid is reduced by half. Add 80ml (1/3 cup) of the stock mixture to the rice mixture and stir with a wooden spoon until liquid is absorbed. Add stock, 80ml (1/3 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more stock. Continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Add peas with the last addition of stock. Remove from heat. Stir in parmesan. Season with salt and pepper. Divide the risotto between serving bowls. Top with butter and extra parmesan. Notes A northern Italian dish, risotto can be cooked until it's thick and creamy or served slightly soupy like this delicious version. from goodtaste