Pea and Mint Risotto

Instructions

1. Prepare the peas
   If using fresh peas, blanch them in boiling water for 2 minutes, then drain and plunge into ice water to preserve their bright green color. If using frozen peas, thaw them at room temperature. Blend half of the peas with a little vegetable stock until smooth, leaving the other half whole for texture.
2. Sauté the base
   In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat each grain with the oil and butter mixture. Toast the rice for 2-3 minutes until the edges become slightly translucent but the center remains white.
4. Add wine and begin stock addition
   Pour in the white wine and stir constantly until almost completely absorbed. Begin adding the warm vegetable stock one ladle at a time, allowing each addition to be mostly absorbed before adding the next. Stir frequently to develop the creamy texture. This process will take approximately 18-20 minutes.
5. Incorporate the peas
   When the rice is almost done (slightly firm to the bite), stir in the puréed peas and continue cooking for 2 minutes. Then add the whole peas and cook for another 2 minutes until the rice reaches the perfect al dente consistency.
6. Finish the risotto
   Remove the pan from heat and stir in the remaining 2 tablespoons of butter, Parmesan cheese, chopped mint, and lemon zest. Season with salt and freshly ground black pepper to taste. Cover and let rest for 2 minutes.
7. Serve
   Spoon the risotto into warmed bowls. Garnish with additional fresh mint leaves, a sprinkle of Parmesan cheese, and a twist of black pepper. Serve immediately while hot and creamy.