Rob Feenie's Green Pea Risotto

Ingredients

• 4 cups chicken stock (you may only need 3)
• 3 tablespoons olive oil
• 4 large shallots, peeled and finely chopped
• 2 cups arborio rice
• 2 cups dry white wine
• 2-4 tablespoons parmesan cheese, freshly grated (I have used Asiago or Gruyere in a pinch)
• 3 tablespoons butter, unsalted if you have it
• 4 tablespoons mascarpone cheese
• 1 cup peas, blanched (Use fresh, frozen, or snow peas.)
• 1/3 cup parsley or chives

Directions

1. 1

   Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.

2. 2

   In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown).

3. 3

   Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.

4. 4

   Add wine, stir gently and cook until liquid is absorbed.

5. 5

   Add 1/2 cup of hot stock at a time, bring to a simmer and stir gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains.

6. 6

   Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender), moist, almost creamy.

7. 7

   Gently stir in Parmesan, butter, and mascarpone.

8. 8

   Fold in peas and parsley.

9. 9

   Season to taste with salt and freshly ground white pepper, serve on warm plates.