Yellow rice
Risotto allo zafferano con piselli
I love this recipe, I could live on that… and alas, too many other recipes! 
Here we go:
Ingredients:
- 1/2 white onion, finely chopped
- 1 tablespoon of olive oil
- salt, black pepper
- saffron powder
- 1 cup of rice
- 1/4 glass of white wine
- 1/2 can of sweet peas
- fresh parsley
- pecorino romano or parmigiano cheese
In a pan, gently brown the onion with the olive oil.
Add the rice (I used arborio rice today), stir and then add the white wine. Let evaporate, stirring, then add about 0.6 grams of saffron, just the tip of a teaspoon. Stir constantly and cook at medium heat. Keep adding hot/warm water now and then, so it doesn’t stick to the pan. Add salt to taste.
When the rice is 2/3 cooked, add the sweet peas. Keep stirring and add water if needed.
When the rice is almost done, add some parsley and stir a little until the rice is done.
Serve with grounded black pepper and freshly grated parmesan cheese.
NB: this time I had Pecorino Romano cheese, which is a lot more ‘salty’ than Parmigiano, then I added a little less salt during the cooking.
