Spring Pea, Shallot, And Lemon Risotto

• 1 1/2 cups Arborio rice
• 3 shallots
• 2/3 cup white wine
• 4-5 cups simmering chicken stock
• 1 1/2 cups fresh peas, shelled
• 1 tablespoon lemon zest, freshly grated
• 2 tablespoons lemon juice, fresh squeezed
• 1/2 cup mascarpone cheese
• 1 cup Parmesan, freshly grated
• 4 tablespoons fresh chives, finely chopped
• 2 tablespoons fresh mint, hand torn
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons unsalted butter
• salt and pepper, to taste

1. Begin by prepping all of the ingredients before you start the risotto. Finely chop the shallots, shell the peas, zest and juice the lemon, grate the Parmesan, finely mince the chives, and hand tear the mint. Set ingredients aside.
2. Heat the olive oil and butter in a medium saucepan over medium heat. Add the shallots and cook until just translucent. Add rice and stir for a minute to coat with oil and butter. Add 1/2 t sea salt. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, a ladle at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
3. When the risotto has been cooking for 15 minutes, add the lemon zest. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
4. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture, 1/2 c Parmesan cheese, peas, and 3 T chives. Season with salt and pepper. Set aside for a few minutes, off the heat. Serve hot with a sprinkling of chives, mint, and more Parmesan cheese.

arborio rice, shallots, white wine, chicken, fresh peas, lemon zest, lemon juice, mascarpone cheese, parmesan, fresh chives, fresh mint, olive oil, unsalted butter, salt

Taken from food52.com/recipes/17227-spring-pea-shallot-and-lemon-risotto (may not work)