Rob Feenie'S Green Pea Risotto - cooking recipe

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 1/3 cup chives

Preparation

Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.
In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown).
Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.
Add wine, stir gently and cook until liquid is absorbed.
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.
Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender), moist, almost creamy.
Gently stir in Parmesan, butter, and mascarpone.
Fold in peas and parsley.
Season to taste with salt and freshly ground white pepper, serve on warm plates.