In a saucepan, combine peas and stock, and bring to a boil over medium-high heat.

In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well.

Combine the cream, stock and mushrooms in a small saucepan.

In a small saucepan over low heat, combine the cream, stock, garlic, thyme and mustard.

Combine saffron, if using, and stock in saucepan over low heat, keep warm.

Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup.

Combine rice and stock and bring to boil in heavy-bottom pot.

Combine the rice and stock in a heavy-bottomed pot and bring to boil.

Combine the vinegar, red wine, stock and honey in a bowl and set aside.

Combine spinach, onions and stock in a saucepan, and turn heat to medium high.