A delightful twist on the classic Risi e Bici, this creamy saffron risotto is paired with fresh spring vegetables for a vibrant and flavorful dish.
Steep the saffron threads in the hot chicken stock and keep it warm.
Steeping saffron in warm liquid helps release its vibrant color and flavor.
Melt the butter in a saucepan over medium heat, then add the chopped fennel, onion, and mushrooms. Sauté until softened.
Ensure the vegetables are evenly chopped for consistent cooking.
Add the rice to the saucepan and stir until it is coated and slightly translucent.
Toasting the rice enhances its nutty flavor and helps it absorb the liquid better.
Pour in the white wine and stir until it is absorbed by the rice.
Use a dry white wine for a balanced acidity.
Add the saffron-infused stock, one ladle at a time, stirring constantly until each addition is absorbed.
Stirring constantly releases the rice's starch, creating a creamy texture.
Stir in the peas and olive oil, cooking for an additional few minutes.
Adding the peas towards the end preserves their vibrant color and texture.
Remove from heat and mix in the Parmesan cheese, nutmeg, salt, and pepper.
Letting the risotto rest allows the flavors to meld together.
Cover and let the risotto stand for 5 minutes before serving.
This resting time helps the risotto achieve its perfect creamy consistency.
Serve the risotto topped with additional Parmesan cheese.
Serve immediately for the best texture and flavor.
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