1 large shallot
1 T. fresh parsley
1 T. fresh basil
1 1/2" long thin strip of lemon zest
1/4 t. salt
4 T. softened butter
1 clove garlic, minced
1/2 small red onion, thinly sliced
1 T. olive oil
1. c. rice
2 1/2 c. chicken or vegetable broth
1/4 t. ground white pepper
6 sundried tomatoes
3/4 pound fresh peas
1/2 pound button mushrooms
1 T. butter
1/3 c. pine nuts
parmesan cheese
1/4 t. saffron threads soaked in 1 T. hot water

1. In food processor with steel blade, finely chop shallot, parsley, basil, and lemon zest
2. Add butter and process briefly, set aside
3. In heavy bottomed saucepan over medium heat, sauté garlic and onion in olive oil for 2 minutes
4. Add rice and stir until coated
5. Add boiling chicken broth, white pepper and saffron water
6. Return to boil, cover, reduce heat and simmer for 20 minutes
7. While rice is cooking, sauté mushrooms for 2 - 3 minutes in 1 T. butter
8. Blanch fresh peas in boiling water for 2 minutes or defrost frozen peas under hot running water
9. Rinse sundried tomatoes and cut into strips
10. Toast pine nuts 2 minutes in dry frying pan
11. When rice has cooked for 20 minutes, stir in peas, mushrooms and sundried tomatoes
12. Cover and simmer another 5 minutes
13. Remove from heat, fluff rice with a fork, stir in seasoned butter and pine nuts
14. Serve with freshly grated parmesan cheese.

Serves 4 - 6