Francesca's Risi E Bici

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 teaspoon saffron thread
• 4 cups chicken stock, very hot
• 3 tablespoons butter, unsalted
• 1/4 cup fresh fennel, chopped
• 1/4 cup onion, sweet, chopped
• 1/8 cup cremini mushroom, finely sliced
• 1 cup arborio rice
• 1/2 cup wine, dry
• 2 cups peas, petite, fresh (frozen & thawed)
• 1 tablespoon extra virgin olive oil
• 1 cup parmesan cheese, grated, good quality
• 1/4 teaspoon nutmeg, freshly ground
• 1/4 teaspoon salt, sea, fine
• 1/8 teaspoon pepper, black, fresh ground

Recipe

• 1 put the saffron threads into the hot chicken stock to steep(keep warm).
• 2 melt butter in saucepan over medium heat, stir in fennel, onion and mushrooms and saute 4 minutes.
• 3 add the rice to the vegetable mixture, stir frequently until rice is shiny and has begun to absorb the butter.
• 4 lower the heat and add the wine, stirring constantly until the wine is absorbed.
• 5 next pour in 1/4 cup of the hot stock, stir constantly until the stock is absorbed, do this 1/4 cup at at time until all the stock has been absorbed by the rice.
• 6 stir in the peas and olive oil cook an additional 3 minutes.
• 7 remove from heat and stir in 1/2 cup of parmesan cheese, salt, pepper and nutmeg.
• 8 cover and let stand for 5 minutes.
• 9 sprinkle the remaining parmesan cheese on top of the rice just before serving.