Green Pea And Saffron Risotto - cooking recipe

Ingredients

1 small onion, minced
1/2 cup fresh green peas
4 cups vegetable stock
1 cup arborio rice, rinsed
1/3 cup white wine, warmed
1 tablespoon olive oil
1/4 teaspoon saffron
2 tablespoons warm milk
salt
grated cheese

Preparation

Soak saffron in milk.
Saute onions ( medium to medium high) in olive oil until translucent.
Add peas and rice then cook for 5 minutes.
Pour in warmed wine. Cook until alcohol in wine is cooked off. Stir constantly.
Add vegetable stock, Cook until all liquid is absorbed. Add more stock if necessary - the rice should be firm but slightly soft but not mushy.
Once rice is cooked stir in the saffron. Add salt and grated cheese to taste.
Cover risotto and turn off flame. let sit for 5 minutes.