Starchy Arborio rice becomes smooth and creamy as it cooks. Asparagus and peas add color and flavor to this pretty, tasty dish.

2 cups Arborio rice
1/4 cup (1 3/4 ounces) olive oil
1 cup (5 1/2 ounces) diced onion
3 or 4 threads saffron (optional; available at bakerscatalogue.com)
8 cups (64 ounces) chicken stock
1 pound asparagus (cut into 2" pieces, bottoms discarded)
1 cup (4 ounces) fresh or frozen green peas
1 /2 cup (2 ounces) grated Parmesan cheese
salt and pepper to taste

Heat the oil in a deep pan set over medium heat (we used the stoneware pan pictured at left). Add the onion and sauté until translucent. Remove the onion (leaving the oil), add the rice, and sauté for 6 to 8 minutes, stirring constantly, until the rice is translucent. At the same time bring the chicken broth and saffron to a boil in a separate pan.

Add the hot broth to the rice about 1 cup at a time, stirring until it's absorbed by the rice each time. After 6 cups of the broth has been added, check the rice's texture: it should be soft, but still firm in the middle.

If necessary, stir in about 1 cup of the remaining broth, enough that the rice becomes creamy, but is still firm. (If the rice is totally soft, don't add this last cup of broth.) Add the peas, sautéed onions and asparagus along with the last cup of broth; or if you're not adding additional broth, simply stir them in. Cover the pan, and cook gently for 4 minutes. Turn off the heat, uncover the pan, and stir in the cheese. Add salt and pepper to taste, and serve immediately.