Saffron Risotto with Porcini Mushrooms and Sweet Peas

Saffron Risotto with Porcini Mushrooms & Sweet Peas: I love risotto. This makes a great meal in itself or as a side or an appetizer in a smaller portion. This basic recipe yields a lovely creamy risotto with a little al dente crunch in the rice, the way I think it should be-mushy risotto should just be illegal. To use this as very basic recipe eliminate the saffron, mushrooms and peas. Once you have mastered the stirring, which produces the creaminess by slowly releasing the starches then add ingredients to create your own variations. For a version with a little less fat, add fat-free ricotta instead of  cream.

Saffron Risotto with Porcini Mushrooms & Sweet Peas

• 1 cup Arborio Rice
• ½ teaspoon saffron threads
• 1 cup frozen Spring Garden Peas or fresh English Garden Peas
• 1/4 cup finely chopped shallots
• 1/4 cup finely choppedyellow onions
• 1 clove finely chopped garlic
• ¼ cup finely grated parmesan cheese
• 1 tbsp cream (may substitute fat free sour cream)
• 2 ½ tbsp olive oil for onions and rice
• 2 Tbsp olive oil for mushrooms
• ½ cup Sake or white wine
• 2 tbsp Smart Balance
• 2 ¾ cup warmed chicken stock (light)
• 1/2 oz dried Porcini mushrooms, rehydrated then chopped
• Salt and white pepper to taste

Warm 1 cup of the chicken stock and dissolve the saffron threads in the stock. Warm some stock and rehydrate the Porcini mushrooms. In a large saute pan heat 2 ½ tbsp of olive oil. Add the onions, shallots and garlic and cook for approximately 2 minutes over medium heat to sweat. Add the rice and cook another 1-2 minutes, stirring constantly. Add about one-quarter to ½ cup of the saffron broth and cook, stirring frequently and allowing the liquid to reduce between additions. Add just enough liquid to keep the rice from burning. It is important to add the stock in small increments. Too much stock at once boils the rice, resulting in a mushy risotto. Add more saffron stock and then plain chicken stock as needed. Stir frequently over the next 18-twenty minutes. Simultaneously, in another pan heat the oil and cook the mushrooms over medium heat. Add the wine in small increments letting it be absorbed by the mushrooms. Add the peas. Remove from heat. Add the smart balance, cheese and cream to the risotto. Add in the peas and mushrooms. Serve immediately. Serves 6.

All values approximate