Saffron Risotto

Description
Makes 6 servings.

Ingredients

 * 1 medium onion, finely chopped
 * 2 tablespoons butter
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * pinch of powdered saffron
 * ¾ cup dry white wine
 * 2 cups chicken broth, divided
 * 3 cups water
 * 1½ cups frozen peas, thawed
 * ¼ cup grated Asiago or Parmesan cheese
 * salt to taste
 * ¼ cup heavy cream
 * 1 teaspoon lemon juice
 * ¼ teaspoon hot pepper sauce

Directions

 * 1) Cook onion in butter in large skillet over medium heat until soft.
 * 2) Add rice and saffron; stir 2 to 3 minutes.
 * 3) Add wine; stir until absorbed.
 * 4) Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
 * 5) Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
 * 6) Stir in peas, cheese, salt, cream, lemon juice and pepper sauce; serve immediately.