PEA AND SAFFRON RISOTTO CAKES

• 5 green onions
• Pinch saffron
• 2 cups chicken stock
• 2 tbsp extra-virgin olive oil
• 1 tbsp. Butter
• 1 clove garlic, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• � cup cooked fresh or thawed peas
• � cup grated parmesan cheese
• 1 egg, beaten

Chopped white part of green onions. Chop � cup of the green part. Set aside separately. Crumble saffron into small bowl; add 1 tbsp water. Set aside.

In small saucepan, bring stock and 1 cup water to the boil; reduce heat to maintain simmer.

In risotto pan or large saucepan, heat half of the oil and the butter over medium heat. Cook white part of onions and garlic for 1 minute. Stir in rice, cook, stirring for 2 minutes. Add wine; cook, stirring, until no liquid remains, about 1 minute.

Add hot stock, � cup at a time, stirring constantly after each addition and stirring in saffron liquid with last addition, until almost no liquid remains before adding next, about 18 minutes total. Remove from heat. Stir in peas and Parmesan; let cool, stir in egg and remaining onions. Refrigerate until firm, about 2 hours.

Place 3 inch round cookie cutter on parchment paper-lined rimmed baking sheet press � cup rice mixture into cutter; lift off cutter. Repeat to make 8 cakes. (Make ahead, Cover and refrigerate for up to 8 hours.

In large nonstick skillet, heat remaining oil over medium heat; fry cakes, in 2 batches, until lightly browned, about 4 minutes per side.