2 Cups Arborio Rice
3 TBSP Olive Oil
1 Cup White Wine
1 Each Shallots, Minced fine
1 Cup Parmesan Cheese
1 TBSP Butter
2 Tsp Lemon Juice -juice of ½ small lemon
1 TBSP Salt
1 Tsp Pepper
5 Cups Chicken Broth or Vegetable Broth
1 Cup Fresh peas
As Needed Pea Shoots - Garnish
In a medium sauce pan, Heat the olive oil & butter. Add the shallots and cook for one minute. Stirring frequently. Add the rice and the salt. Cook for 3 or 4 minutes until the rice begins to sizzle.
Add the white wine and cook stirring until it is completely absorbed.
Using one cup at a time begin to add the chicken stock, stirring constantly and not adding the next cup until the previous cup has been absorbed. About 20 minutes.
Stir in the Parmesan cheese, fresh peas pepper and lemon juice.