Makes 3-4 servings
1 quart chicken stock
1/8 teaspoon saffron
1 shallot, minced
2 tablespoons unsalted butter
1 cup Arborio rice
¼ cup white wine
1 cup sugar snap peas, cleaned with the center string removed and cut into 1/2 –inch pieces
¼ cup Parmesan cheese, freshly grated
Salt and pepper, to taste
¼ - ½ cup fresh mint, minced
Put the stock and saffron into a medium saucepan and bring it to a simmer. Adjust the heat to keep the liquid hot but not boiling.
In a large saucepan over medium heat, melt the butter. Add the shallots and cook until translucent. Add the rice and sauté until the rice turns translucent as well, 2 to 3 minutes. To the rice, add a ladleful of the stock and adjust the heat to maintain a simmer. Cook the rice, stirring constantly, until the liquid is absorbed. Continue adding the stock, using the wine as your last addition, a ladleful at a time stirring constantly, until the rice starts to soften, 20-25 minutes. Cook until the rice is tender but slightly firm in the center, and the mixture is creamy.
When the liquid is almost completely absorbed, add the peas. (If you like your peas more well done, rather than crisp, add them to the pot earlier.) Next, stir in the cheese. Season to taste with salt and pepper. Remove the risotto from the heat, let stand 2 to 3 minutes, and then stir in the mint. Serve immediately.
