Green Pea Risotto

Instructions

1. Prepare the peas
   Reserve 1/2 cup of peas for garnish. In a blender or food processor, purée 1 cup of peas with 1/2 cup of the warm broth until smooth. Set aside both the whole peas and purée.
2. Sauté the aromatics
   In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook for 4-5 minutes until translucent but not browned. Add the garlic and cook for another 30 seconds until fragrant.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat with the oil and butter. Toast the rice for 2-3 minutes until the edges become translucent while the center remains white. This step is crucial for achieving the perfect texture.
4. Add wine and begin adding broth
   Pour in the white wine and stir until almost completely absorbed. Begin adding the warm broth one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This process will take about 18-20 minutes.
5. Incorporate the peas
   When the rice is about 3/4 of the way cooked (after about 15 minutes), stir in the pea purée and the remaining 1/2 cup of whole peas (except the reserved garnish). Continue adding broth and stirring until the rice is al dente – tender but with a slight bite.
6. Finish the risotto
   Remove from heat and stir in the remaining 2 tablespoons of butter, Parmesan cheese, and lemon juice. Cover and let rest for 2 minutes. This step, called "mantecatura," creates the signature creamy texture of risotto.
7. Season and serve
   Season with salt and freshly ground black pepper to taste. Serve immediately in warmed bowls, topped with the reserved peas, additional Parmesan cheese, and fresh mint if using. The risotto should gently spread on the plate, not stand firmly or be too runny.