60 g unsalted butter
2 liters stock (chicken or vegetable)
150 g frozen peas
one small onion, small dice
2 Tbs. extra virgin olive oil
200 g Arborio rice
80 ml dry white wine
2 Tbs. parmesan
In a small saucepan melt 1/3 of the butter on low heat. To this add the peas and cook for 2 minutes. Meanwhile warm the stock on a neighboring burner and hold it there. Add 2 ladelfuls of stock to the peas, cover, and cook for five more minutes. In a large skillet, melt another 1/3 of the butter. To this add the evoo and onion. When the onion is translucent, add the uncooked arborio rice and stir to cover the grains in fat. They will glisten and become clear at their tips. Add the wine to the pan and allow it to bubble away. When the rice is almost dry (take care that it isn't sticking to the skillet) begin adding the warmed stock a ladleful at a time allowing the rice to absorb the liquid between additions. You will continue in this way until all the stock has been added stirring the risotto from time to time to ensure it cooks evenly.
Now for the peas that have been patiently waiting. Ladle half of the mixture into a blender and pulse until it is pureed. Add this puree and the whole peas with their cooking liquid to the risotto near the end of its cooking time.
When all the stock has been added taste the risotto for doneness. It should have the consistency of al dente pasta. If it is still undercooked, make more stock and continue adding it. If it is finished, go ahead and add the parmesan cheese, the last 1/3 of the butter, and a quick grating of nutmeg. Viola!
*Nutmeg is one of those spices like pepper that loses much of its impact in powdered form. Buy it whole and grate it when needed. Another tip, it can usually be found more cheaply packaged in bags alongside the plethora of Mexican goods sold in most southwest stores. However, it needs to be stored in a glass container at home to protect and preserve it.