Saffron Pea Risotto

For the risotto Add the saffron to the vegetable soup form and make it hot.

Remove the peel from the onion and chop it. Heat a tablespoon of butter in a saucepan. Sauté the onion with the long grain rice in butter, when the rice grains start to shine, extinguish with the white wine. When the wine has evaporated, add a ladle of hot clear soup and bring to a near boil. Keep pouring clear soup repeatedly. Stir regularly. After approx.

20 minutes the risotto should be ready. Add a tablespoon of butter and as much freshly grated Parmesan cheese as desired.

In the meantime, shell or defrost the peas and blanch them briefly if necessary. (The first fresh peas are usually so tender that this is not necessary.) Toss them in butter with salt and serve with the risotto.

For the pea sauce, remove the peel from the shallot and chop it. In a saucepan with 1 tbsp of butter, sauté the shallot, add the peas and pour in vegetable soup and whipped cream.

Bring everything to a simmer for about 10 minutes, then whisk the peas with a hand blender and pass the sauce through a sieve. Season to taste with salt and freshly ground pepper.

Just before serving, whisk the sauce with a blender.

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