By Paul Leddy

Saffron Risotto with Snow Peas

Ingredients

6 servings

2 ¼ cupswater

¼ tspsaffron threads

½ Tbspolive oil

½ Tbspunsalted butter

2 Tbspcarrot

minced

2 Tbspcelery

minced

2 Tbspshallot

minced

¾ cuparborio rice

3 Tbspdry white vermouth

0.5kosher salt

¾ cupsnow peas

shredded

Instructions

Step 1

In a small pot over medium-low heat, heat the water until it is shimmering.

CooktopHeat

water2 ¼ cups

Step 2

Stir in the saffron threads; remove from heat; set aside.

saffron threads¼ tsp

With the Rice Cooker

Step 4

Place the olive oil and buttering the bowl and turn the cooker on.

unsalted butter½ Tbsp

olive oil½ Tbsp

Step 6

Add the minced carrot, celery, and shallot.

shallot2 Tbsp

carrot2 Tbsp

celery2 Tbsp

Step 7

Cover and cook 2 minutes.

Instant PotSaute

shallot2 Tbsp

carrot2 Tbsp

celery2 Tbsp

Step 8

Stir in the arborio rice; cover and cook 2 minutes.

arborio rice¾ cup

Step 9

Stir in wine; cover and cook 3 minutes.

dry white vermouth3 Tbsp

Step 10

Stir in saffron infused water and salt.

water2 ¼ cups

saffron threads¼ tsp

kosher salt0.5

Step 13

Add snow peas to the cooker on top of the risotto; cover and let stand 5 minutes.

snow peas¾ cup

Step 15

Serve immediately.