Spring Pea Shallot and Lemon Risotto
Ingredients
- 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
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