Saffron and pea risotto was one of my favourite suppers when we lived in the UK. I would make a big pile of it just for myself and standing there and stirring it is a great way to wind down after a hard day at work. Rediscovering this dish as been great like meeting an old friend you haven't seen for a while and wondering why you lost touch in the first place.
This dish was too stodgy for Singapore's climate not too mention that I could never find the right rice so it is great to be able to enjoy this recipe again. For this recipe I used Carnaroli rice which makes quite a creamy risotto but you could use Arborio or even better use Vialone Nano instead. I used to throw in a handful of cheese such as Parmesan at the end which you can do if you are dairy inclined.
A quick warning to those on a gluten free diet I have read that it is not always advisable to order risotto in Italy or traditional Italian restaurants as it is quite common to use pasta water to feed the risotto rice which will contaminate the whole dish with gluten. Not sure how widespread this practice is but worth being aware of as it is certainly not something I would have thought of.