Green Pea Risotto

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone

1 pound shell peas (that’s how much are in the basket)
3 cups stock
1 tablespoon butter
1/4 cup finely chopped onion
1 pinch saffron threads
3/4 cup arborio rice
1/4 white wine
1/4 cup parmesan cheese, plus extra to finish
2 small tomatoes, diced
4 large basil leaves, thinly sliced

Shell the peas. Bring stock to a simmer on the stove. Add the empty pea pods (and basil stems, if available) to flavor the stock. (Scoop the pods out before using the stock.)

Melt butter and cook onion and saffron in the butter over low heat until the onion is softened, about three minutes. Stir in the rice and cook for one minute. Raise the heat, add the wine, cook till absorbed. Add 1 cup stock, cover, simmer till absorbed, start adding stock in ½ cup increments, stirring each constantly until absorbed, then adding the next. When rice is nearly done and only one more addition remains, stir in the peas, last of the stock, parmesan, tomatoes and basil. Season and serve.