Serves 6

Ingredients

5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper
Mint Butter (Recipe follows)

Directions

In a medium sized saucepot, heat chicken broth until warm and keep simmering on a separate burner while making risotto. In a separate medium saucepot, heat olive oil to a medium heat and add shallot. Cook shallot until translucent, about 3-4 minutes. Add the rice, white wine, the lemon juice and the lemon zest and stir well. Cook for about 2-3 minutes. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20 minutes. Add the fresh peas and cook 5 minutes more. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper, and place about a tablespoon of the mint butter on each serving.

Mint Butter

Makes ½ cup butter

Ingredients

¹⁄₃ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh mint, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.