Milanese Risotto

• 2 (14 1/2 ounce) cans chicken broth
• 1 cup water
• 1 pinch saffron thread
• 4 tablespoons butter
• 1 medium onion, minced
• coarse salt and pepper
• 1 cup frozen peas
• 1 cup arborio rice
• 12 cup dry white wine
• 12 cup grated parmesan cheese

1. In a small saucepan, combine broth and saffron threads with water.
2. Bring to a boil; reduce heat, and keep at a bare simmer.
3. In a large saucepan, heat 2 tablespoons butter over medium.
4. Add onion; season with salt and pepper.
5. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
6. Add rice, and cook, stirring frequently, 2 minutes.
7. Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
8. Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes.
9. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 -25 minutes.
10. After adding last cup of broth, add frozen peas.
11. Note: You may not need all the broth.
12. :).
13. Remove from heat.
14. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.

chicken broth, water, saffron thread, butter, onion, salt, frozen peas, arborio rice, white wine, parmesan cheese

Taken from www.food.com/recipe/milanese-risotto-303203 (may not work)