This one is my version of the Italian Risotto alla Milanese traditionally made with beef stock, beef bone marrow, lard and cheese, flavored and colored with saffron. Ha sounds kinda gross to me.
Hope you love this healthy but so tasty version as much as I did.
2 Medium non-stick pots
1 pinch Saffron Threads soaked in 1 tablespoon of hot water for 30 minutes then strained
3 tablespoons Unsalted Goat Butter
1 small Sweet Onion, very finely chopped
1 3/4 cups Arborio Rice
1.5-2 litres Vegetable Stock, kept hot in a separate pot
2 cup raw or frozen organic Peas
5 tablespoons grated Manchego or Pecornino Romano would work too
Sea Salt and freshly ground Black Pepper to taste
Heat half the butter in your pot and fry onion on medium/high heat until just soft. Careful not to brown.
Add rice and toast in the hot butter and onion, for approximately 5 minutes, continuously stirring or until grains are crackling hot, again, not browned.
Add three ladles full of hot stock and stir thoroughly. Stir in 1.5 cups of the peas and keep stirring for 2 to 3 minutes, then add 1.5 ladles of stock and stir for another few minutes. Repeat this adding stock and slowly stirring until the risotto is cooked thoroughly, approximately 2 minutes or until the rice grains are cooked through but firm to the bite and the texture creamy.
Remove from heat and add in remaining butter, peas, half the cheese and the saffron infused water. Stir thoroughly, season with sea salt and pepper then cover and let stand for 4 minutes.
Stir one more time and serve with a sprinkle with the remaining cheese.