Spring Pea Risotto

Ingredients

• 5.5 cups low-sodium vegetable broth
• 1 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter – for sautéing
• 0.5 cup shallot – finely chopped
• 1.5 cups arborio rice
• 0.5 cup dry white wine
• 2 cups fresh peas
• 2 tbsp unsalted butter – cut into small pieces, cold (for finishing)
• 0.75 cup Parmigiano-Reggiano cheese – finely grated
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground

Instructions

1. In a medium saucepan, bring the vegetable broth to a bare simmer over low heat and keep it hot.
2. In a wide heavy pot, heat the olive oil and 2 tbsp butter over medium heat until the butter foams. Add the shallot and cook, stirring, until translucent and tender but not colored, 3–4 minutes.
3. Add the rice and stir constantly to toast until the edges look translucent, about 2 minutes.
4. Pour in the white wine and stir until nearly evaporated, 2–3 minutes.
5. Begin adding the hot broth a ladle (about 0.5 cup) at a time, stirring frequently and maintaining a gentle simmer. When the liquid is mostly absorbed, add another ladle. After about 12 minutes, stir in the peas. Continue adding liquid and stirring until the rice is al dente and the risotto is creamy and flows like a wave, 18–20 minutes total.
6. Remove from the heat. Vigorously stir in the remaining 2 tbsp butter and the Parmigiano-Reggiano until glossy and emulsified. Season with the kosher salt and black pepper. If needed, adjust the consistency with a splash from the pot.
7. Let the risotto rest 1 minute, then serve immediately in warm bowls.