Risotto with Corn, Peas & Saffron

Risotto con Granturco, Piselli e Zafferano By Biba’s Italian Kitchen

Serves 4 to 6

Photo by Regina Orlando

Ingredients

1/3 tsp. powdered saffron
4 tbsp. unsalted butter
½ cup finely minced shallot
2 cups imported Italian rice such as Arborio or Carnaroli
½ cup dry white wine
1 cup fresh corn kernels
1 cup fresh peas
1/3 cup freshly grated Parmigiano-Reggiano cheese

Preparation
Heat the broth in a medium saucepan and keep warm over low heat.

Place saffron in a small bowl, add ½ cup of hot broth and stir well to combine. Set aside.

Melt 3 tablespoons of the butter in a large skillet over medium heat. When the butter forms add the shallot and cook, stirring, until shallot is pale yellow and soft, 3 to 4 minutes. Add the rice and stir quickly until it is well coated with the butter, 1 to 2 minutes. Add the wine and stir until it is almost all reduced.

Now begin adding the hot broth, ½ cup or so at a time or just enough to barely cover the rice and stir until the broth has been absorbed almost completely.

Continue cooking and stirring the rice in this manner, adding a little broth at a time for about 10 minutes.

Add the corn, peas and diluted saffron to the rice and stir constantly, adding the broth ½ cup at a time for about 8 minutes.

Add the remaining butter and the Parmigiano to the rice and stir until the butter and cheese melt and the rice has a moist, creamy consistency. Taste and adjust the seasoning and serve at once.