Risotto with Peas, Marjoram, and Asiago

• 6 to 8 cups homemade or low-sodium store-bought chicken stock
• 3 tablespoons extra-virgin olive oil
• 2 shallots, minced
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 1/2 pounds garden peas, shelled (1 1/2 cups)
• 3 tablespoons unsalted butter
• 1 cup grated Asiago cheese (about 4 ounces)
• 1 tablespoon coarsely chopped fresh marjoram leaves, plus several sprigs for garnish
• Coarse salt and freshly ground pepper

1. Bring the stock to a boil in a medium saucepan over medium heat; reduce heat, and keep at a low simmer.
2. Meanwhile, heat the oil in a large, heavy-bottomed saucepan over medium heat.
3. Add the shallots, and cook, stirring frequently, until they are softened and translucent, about 4 minutes.
4. Add the rice; cook, stirring frequently, until it is thoroughly coated and slightly fragrant, 3 to 4 minutes.
5. Add the wine, and cook, stirring constantly, until it is completely absorbed.
6. Using a ladle, add 3/4 cup hot stock to the rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake.
7. Continue adding stock, 3/4 cup at time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center and the liquid is the consistency of heavy cream, a total of 18 to 20 minutes; the mixture will continue to thicken slightly when removed from heat.
8. About 12 minutes into cooking, stir in the peas.
9. Watch carefully, adding smaller amounts of liquid if necessary to make sure it does not overcook.
10. The rice should be al dente but no longer crunchy, and the peas tender and bright green.
11. Remove from heat.
12. Stir in the butter, cheese, and chopped marjoram; season with salt and pepper.
13. Serve garnished with marjoram sprigs.

chicken, extravirgin olive oil, shallots, carnaroli rice, white wine, garden peas, unsalted butter, cheese, marjoram, salt

Taken from www.epicurious.com/recipes/food/views/risotto-with-peas-marjoram-and-asiago-392540 (may not work)