Heat broth in a pot. Bring it to a simmer, not boiling. Cover and keep the heat on low once simmering.

Crush the saffron so tiny threads are made, or use a mortar and pestle. Take 1 cup of the chicken broth and add the saffron to it and allow the saffron to soak for 5 minutes. This will open up the flavor of the spice. Add this back to the broth pot.

In a medium saucepot, melt 2 tbsp of butter on medium-high heat then add the onion and saute for 5 minutes until soft and golden. Add the garlic and cook until aromatic, about 1 minute.

Add the rice and stir to coat in the butter and toast for about 2 minutes. Add the wine to the pot and simmer on medium-low heat until wine is absorbed, about 3 minutes.

Once the wine is absorbed, start by adding 1 cup of broth. Stir and simmer until the broth is absorbed by the rice. Once it absorbs, add another 1 cup then let it cook. This whole process will take about 30-35 minutes. Be sure to stir frequently so it doesn’t burn. Add the frozen peas and carrots during the last 5 minutes of cooking. Season with salt and pepper to your liking.

Remove from heat. Add butter to the risotto and parmesan cheese and stir to incorporate. Serve immediately.