Saffron Pea Risotto w/ Shish Kabobs Print Email

Pair this dish with 6 Tony's Chicken Kabobs and a Tony's Salad for a fabulous meal for six plus people. Originally aired on Dig In Colorado gardening and cooking show.

8 cups (or so) chicken stock – Glace de Poulet suggested
2 TBS butter
2 TBS olive oil
2 cups Italian Riso, Carnaroli or Arborio
1/2 – 3/4 tsp saffron threads
1 glass white wine
1/4 cup grated Parmesan cheese, to taste
Cream and butter to taste
Salt and pepper, to taste
1-2 cups sweet peas

In a saucepan, heat chicken stock to a light simmer. It will be added in increments to create the risotto.

In a heavy saucepan or Dutch oven, over medium high heat, melt 2 TBS butter. Stir in the oil and rice, cooking until you see the pearl. Add saffron threads and wine, cooking until the wine has almost evaporated.

Add 1 cup of hot chicken stock to rice and cook at a lively simmer, stirring regularly until the rice has absorbed most of the liquid. Continue to add broth and stir like this, repeating until the rice is just tender, or al dente - this should take about 20-30 minutes depending on the rice and the altitude.

When the rice is almost done, about 15-20 minutes, add peas to simmering stock, cooking until tender, about 5 minutes. Ladle into risotto near end of cooking time.

Turn off flame and stir in parmesan, once incorporated, finish to taste with rich room temperature butter and heavy cream and adjust seasonings with salt and pepper, cover and rest for 5 minutes before serving. Serves 6-8 – Chef Michaelangelo (mick) Rosacci, --