Ingredients

Steps

• Fry the onion in half the butter until softened.
• Add rice and toast for five minutes until crackling hot.
• Stir in three ladles of hot stock and most of the peas.
• Continue adding stock 1½ ladles at a time until rice is creamy and firm to the bite.
• Remove from heat and stir in remaining butter, peas, saffron, seasoning, and half the cheese.
• Cover and let stand for four minutes.
• Stir again, sprinkle with remaining cheese, and serve immediately.