2 tablespoons unsalted butter, added in two additions

1 tablespoon olive oil

1 small shallot, finely minced

2 cups Arborio rice

1/2 cup dry white wine, like sauvignon blanc

4 – 6 cups low-sodium vegetable stock

1 cup freshly grated parmesan, plus more if desired, added in two additions

kosher salt, as desired

1 1/2 cups freshly shucked English peas, or frozen peas thawed

Method:

1.     In a medium size sauce pan, pre-heat stock until a simmer. Set to the side.

2.     In a separate medium size saucepan or Dutch oven over medium heat, add 1 tablespoon of butter and oil and allow to melt and heat, approximately 2 minutes.

3.     Add shallots and allow to cook, while occasionally stirring, until translucent and soft, approximately 2 minutes.

4.     Add Arborio rice and while stirring, allow to toast and fully incorporate with the butter and olive oil, approximately 2 minutes.

5.     Add wine and cook, while occasionally stirring, until au sec, almost dry, approximately 1 – 2 minutes.

6.     Add 2 cups stock and while continually stirring as fast as possible, cook until stock is absorbed and a wooded spoon drawn down the middle creates a gap that separates the risotto and leaves a well. Taste the Arborio adding more stock and continuing the above process until the rice is al dente, to the tooth. Arborio rice shouldn’t be mushy but it also shouldn’t be crunchy, approximately 20 – 24 minutes in total.

7.     In the last 5 minutes of cooking, add your peas, and remaining 1 tablespoon of butter.

8.     Remove from heat, add 1/2 cup of Parmesan cheese, stirring until incorporated. Season to taste with salt, and serve with a fresh dusting of Parmesan to garnish.

Kitchen Note: Also consider garnishing with pea shoots or thinly sliced mint for a quick pop of color.